Side Pannel
Miso Barbequed Tofu
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
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
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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