grilled miso topped tofu

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* Exported from MasterCook *

 

Grilled Miso Topped Tofu

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon lemon zest

1 cup white miso

1/2 cup spinach

1/2 cup red miso

16 ounces firm or extra firm tofu (3x3-inch block) -- (Azuma

light) drained

or two blocks

 

Mix lemon zest into 1/2 cup white miso and set aside. Grind spinach leaves and

mix them into the other 1/2 cup miso. Set aside. Cut a 3x3-inch block of tofu in

half lengthwise twice to create 4 sticks. Prepare grill with a light coat of

oil; heat grill. Grill tofu on each side.

 

Remove tofu from grill and top one side of tofu cake with each of the miso

mixtures, varying the colors and flavors (lemon-zest miso, spinach miso, red

miso). Grill lightly, miso side down.

 

HOW TO DRAIN TOFU - In the United States tofu is packed in water. Drain the

water, wrap the tofu in a cloth, place between two cutting boards and place a

book on top. Let it set for about 20 minutes to press moisture from it. Tofu

should be used within 5 to 7 days of purchase. It can be frozen, but freezing

completely changes the texture. Cut thawed tofu and it falls apart.

 

Description:

" Grilled tofu with Citrus Miso Glaze "

Cuisine:

" Japan "

Source:

" DIY All in Good Taste Episode AGT-904 Japanese Grill "

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Per Serving (excluding unknown items): 300 Calories; 9g Fat (26.0% calories from

fat); 25g Protein; 33g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 3879mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : This is delicious when served with pickled ginger and Yakitori Sauce.

White miso is made from white dried soy beans and has a mild flavor. Red miso

is hearty, salty, strong.

 

Nutr. Assoc. : 0 0 0 905 0 0