• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Miso Barbequed Tofu

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 1 tb Arrowroot powder
  • -OR- cornstarch
  • 1/2 c Water
  • 1/4 c Barley miso
  • 1/2 c Mirin
  • 1/4 c Plum sauce
  • 1 tb Brown sugar
  • 4 Atsu age cakes
  • 12 sm Japanese eggplants
  • 8 Whole shiitake mushrooms
  • --(fresh, not dried)
  • 1 bn Whole green onions


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

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