YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
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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