Miso Barbequed Tofu
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
arrowroot flour
or cornstarch |
|
| 118 | ml |
water
|
|
| 59 | ml |
barley miso
|
* |
| 118 | ml |
mirin (sweet seasoning)
|
*
|
| 59 | ml |
plum sauce
|
|
| 15 | ml |
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.
