Broiled Tofu with Miso (Tofu Dengaku) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers. Ingredients:
1 (14-to 16-ounces) block firm tofu, drained |
1/3 cup red (dark) miso (preferably japanese; see shopping list, page 104) |
2 tablespoons sugar |
2 tablespoons sake, dry sherry, or dry white wine |
1 teaspoon sesame seeds, toasted |
Directions:
1. Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks' note, below). Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.
2. Preheat broiler.
3. Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.
4. Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).
5. Arrange tofu on a foil-lined broiler pan, cut sides up, and broil about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoon miso mixture. Broil until tops are just bubbling and starting to color, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.
6. Cooks' notes: If you dont have a microwave, wrap tofu in several layers of cheesecloth and press between 2 plates or cutting boards, then put it, tilted at a 45-degree angle, inside a large bowl, allowing any liquid to run off. Chill, turning tofu once, 2 hours. Any leftover miso mixture can be chilled up to 1 month. Brush over seafood or vegetables before broiling.◊
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