Miso Barbequed Tofu

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• Categories
• Barbeque
• Barley
• Eggplant
• Japanese
• Tofu
• Vegetarian

Ingredients

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.