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Grilled Tofu with Miso Sauce

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By Betty Fussell

Posted July 23rd, 2007

This article is reprinted with permission from I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine, by Betty Fussell, (1997, Penguin (Non-Classics))

I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine

Servings:	4
Author Notes:	Of the use of tofu in this country, Betty says, "While tofu, or soybean curd, has been made commercially in this country by both the Chinese and Japanese since the turn of the century, the real impetus for tofu manufacturing began in the Japanese internment camps during the Second World War. At Heart Mountain Camp in Wyoming, some two thousand pounds of tofu were made each day." Betty also advises that you must "firm" the tofu for this recipe first. To do this, drain it of the salted water it was packaged in, cover in plastic wrap and refrigerate for at least two hours or overnight.
Ingredients:	12 ounces fresh tofu (not silken) 2 Japanese eggplants 2 green bell peppers, seeded 8 large mushroom caps Marinade: 1/2 cup miso (red, barley or Hatcho) 1 cup red wine 1 tablespoon red wine vinegar 1 tablespoon honey 2 tablespoons sesame oil 1/2 cup olive oil 2 cloves garlic, mashed 2 tablespoons chopped green onions 1 tablespoon roasted sesame seeds or tahini paste 1/2 teaspoons black pepper dash of Tabasco Sauce or hot chili oil Garnish 1 toasted nori sheet, ground
Instructions:	Drain and chill tofu to firm it (see note above). Cut tofu into 2 inch cubes and let soak for a couple of minutes in a bowl of hot water. Pierce each cube with a flat bamboo skewer and place on paper towels to drain. Cut eggplants, skin on, into 3/4 inch thick slices. Cut seeded green peppers into 2 inch triangles. Alternate the tofu squares with the eggplant, mushrooms, and peppers on 4 long bamboo skewers (soak the skewers in water in advance), and place in a shallow pan. Combine all remaining ingredients, except nori and purée. Pour into a saucepan and bring to a simmer, then pour over tofu-vegetables in the pan and marinate for an hour, turning the skewers from time to time. On a charcoal grill or under a broiler, grill tofu skewers about 3 minutes on each side. Sprinkle with ground nori.