Miso Barbequed Tofu

30 minutes Prep: 10 minutes Cook: 20 minutes

50 calories per serving view nutrition facts

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1	tablespoon	arrowroot flour	or cornstarch
1/2	cup	water
1/4	cup	barley miso
1/2	cup	mirin (sweet seasoning)
1/4	cup	plum sauce
1	tablespoon	brown sugar
4	each	Atsu, age cakes
12	each	japanese eggplants	small
8	each	mushrooms, shitake	whole, (fresh, not dried)
1	bunch	scallions, spring or green onions	whole

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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Serving Size 53g

Amount per Serving

Calories 50 4% of calories from fat