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, n, ot dried)
1 bunch whole green onions
A Recipe for
Miso Barbequed Tofu
He was a very valiant man who first adventured on eating oysters. |
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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
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This Recipe for Miso Barbequed Tofu is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Miso Barbequed Tofu from the recipe cookbook of Recipes-to-go (Asian)
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Hunger is the best sauce in the world. |
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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
Serves: 4
Miso Barbequed Tofu Recipe brought to you by Recipes To-Go