Grilled Tofu with Miso Sauce

Note from Cheri: This fabulous vegetarian recipe is from Betty Fussell's wonderful book on authentic American regional cuisine, I Hear America Cooking. 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. Click here for my interview with author and celebrity chef Betty Fussell, as well as more of her recipes and an excerpt from her latest book My Kitchen Wars.

12 ounces fresh tofu (not silken) 2 Japanese eggplants 2 green bell peppers, seeded 8 large mushroom caps Marinade 1/2 C miso (red, barley or Hatcho) 1 C red wine 1 T red wine vinegar 1 T honey 2 T sesame oil 1/2 C olive oil 2 cloves garlic, mashed 2 T chopped green onions 1 T roasted sesame seeds or tahini paste 1/2 tsp. black pepper dash of Tabasco® Sauce or hot chili oil Garnish 1 toasted nori sheet, ground

Serves 4 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.