🫙 From the Spice Rack
Miso Barbequed Tofu
1 tb Arrowroot powder -OR- cornstarch 1/2 c Water 1/4 c Barley miso 1/2 c Mirin 1/4 c Plum sauce 1 tb Brown sugar 4 Atsu age cakes 12 sm Japanese eggplants 8 Whole shiitake mushroo...
sideeasy
Ingredients8 items
Ingredients
- 1tb arrowroot powder
- 1/4c barley miso
- 1/2c mirin
- 1/4c plum sauce
- 1tb brown sugar
- 4atsu age cakes
- 12sm japanese eggplants
- 8whole shiitake mushrooms
Directions
- 1
1 tb Arrowroot powder -OR- cornstarch 1/2 c Water 1/4 c Barley miso 1/2 c Mirin 1/4 c Plum sauce 1 tb Brown sugar 4 Atsu age cakes 12 sm Jap
- 2
Heat and add miso, mirin, plum sauce and brown sugar
- 3
Stir and continue cooking until thickened, about 5 minutes
- 4
Remove from heat and let cool
- 5
Slice each eggplant in half lengthwise and trim ends from green onions
- 6
Wipe shiitake mushrooms with a damp towel to remove dirt
- 7
Set aside
- 8
Brush grill with oil to prevent sticking