Miso barbequed tofu
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Miso barbequed tofu
  Tofu    Vegetarian  
Last updated 6/12/2012 12:51:39 AM. Recipe ID 13283. Report a problem with this recipe.
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      Title: Miso barbequed tofu
 Categories: Vegetarian
      Yield: 4 Servings
      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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Recipe ID 13283 (Apr 03, 2005)

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