Recipe - Miso Barbequed Tofu

1 tablespoon Arrowroot powder
OR cornstarch
One half cup Water
One fourth cup Barley miso
One half cup Mirin
One fourth cup Plum sauce
1 tablespoon Brown sugar
4 Atsu age cakes
12 small 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 mediumhot coals
7 to 8 minutes each side until edges start to crisp. While tofu grills,
place whole green onions, shiitake mushrooms and eggplant (cutside 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

Source: Delicious! Magazine, July/August 1993 Typos provided by: Karen
Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini