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 eggplants
1/4 c Barley miso	8 Whole shiitake mushrooms
1/2 c Mirin	(fresh, not dried)
1/4 c Plum sauce	1 bn Whole green onions
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: TofuCuisine: Uncategorized

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