Miso-glazed tofu browns nicely on the grill and comes out with great flavor and texture.
Ingredients
1 medium potato
Sweet potato
454 gm
Tofu, regular, extra firm
1 eggplant peeled
Eggplant
4 tbsp
Miso paste
3 tbsp
Olive Oil, Extra Virgin
2 tbsp
Water
1 tbsp
Granulated sugar
2 tsp minced
Ginger root
1 tsp
Sesame oil
16 medium mushroom(s)
White mushrooms
(stemmed)
Instructions
Peel the sweet potato and cut into 1-1/2-inch (4 cm ) cubes; place in microwaveable bowl and microwave on high for 1 minute.
Pat tofu dry; cut tofu and eggplant into same-size cubes. Add to bowl.
Stir together miso, olive oil, water, sugar, ginger, and sesame oil. Add to a bowl along with mushrooms, tossing to coat. Let stand for 15 minutes.
Thread tofu and vegetables onto skewers; brush with any marinade. Place on greased grill over medium heat. Close lid and grill, turning often, until vegetables are tender, about 18 minutes.
