Miso Barbequed Tofu Recipe

Miso Barbequed Tofu Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Arrowroot powder OR- cornstarch,
1/2 cup: Water,
1/4 cup: Barley miso,
1/2 cup: Mirin,
1/4 cup: Plum sauce,
1 tbsp: Brown sugar,
4: Atsu age cakes,
12 small: Japanese eggplants,
8: Whole shiitake mushrooms -, fresh, not dried
1 bunch: Whole green onions,

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.

Per serving: Calories: 398 Grams of Fat: 16 %Fat Calories: 36
Cholesterol: 0 mg Grams of Fiber: 6

Source: Delicious! Magazine, July/August 1993 Typos provided by: Karen
Mintzias


Source from luhu.jp