Miso Barbecued Tofu

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1 tablespoon arrowroot powder OR cornstarch
1/2 cup water
1/4 cup barley miso
1/2 cup mirin
1/4 cup plum sauce
1 tablespoon brown sugar
4 atsu age cakes
12 small japanese eggplants
8 whole shiitake mushrooms (fresh, not dried)
1 bunch whole green onions

In a small saucepan, whisk together arrowroot and water. Heat and add miso, mirin, plum sauce and brown sugar. Stir and continue cooking until thickened, about 5 minutes. Remove from heat and let cool.

Slice each eggplant in half lengthwise and trim ends from green onions. Wipe shiitake mushrooms with a damp towel to remove dirt. Set aside.

Brush grill with oil to prevent sticking. Cook tofu over medium-hot coals 7 to 8 minutes each side until edges start to crisp.

While tofu grills, place whole green onions, shiitake mushrooms and eggplant (cut-side down) on grill and cook 5 minutes. Turn and baste with miso sauce. Continue cooking 5 to 8 minutes until eggplant can be pierced easily with a fork.

Serve with extra sauce.

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