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Miso Barbequed Tofu
4 Servings
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Miso Barbequed Tofu Ingredients
1 tb Arrowroot powder
4 Atsu age cakes
1/2 c Water
12 sm Japanese
eggplant
s
1/4 c Barley
miso
8 Whole shiitake
mushroom
s
1/2 c
Mirin
(fresh, not dried)
1/4 c Plum sauce
1 bn Whole green
onion
s
1 tb
Brown sugar
Instructions for Miso Barbequed Tofu
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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Tofu
Cuisine:
Uncategorized
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