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Miso Barbequed Tofu

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Submitted by altuhy

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 15
TABLESPOON ML ARROWROOT FLOUR
or cornstarch
½ 118
CUP ML WATER
¼ 59
CUP ML BARLEY MISO *
½ 118
¼ 59
CUP ML PLUM SAUCE
1 15
TABLESPOON ML BROWN SUGAR
4 4
EACH EACH ATSU, AGE CAKES *
12 12
EACH EACH JAPANESE EGGPLANTS
small *
8 8
EACH EACH MUSHROOMS, SHIITAKE
whole, (fresh, not dried) *
1 1
BUNCH 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 Arrow up button

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 50 4% 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?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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