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Miso Barbequed Tofu

 

33

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

1 tablespoon arrowroot flour
or cornstarch
½ cup water
¼ cup barley miso
*
½ cup mirin (sweet seasoning)
*
¼ cup plum sauce
1 tablespoon brown sugar
4 each Atsu, age cakes
*
12 each japanese eggplants
small
*
8 each mushrooms, shiitake
whole, (fresh, not dried)
*
1 bunch scallions, spring or green onions
whole
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 504% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 105mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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