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Miso Barbequed Tofu

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MISO BARBEQUED TOFU
 Categories: Vegetarian
      Yield: 4 Servings
 
      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 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 medium-hot
  coals 7 to 8 minutes each side until edges start to crisp. While tofu
  grills, place whole green onions, shiitake mushrooms and eggplant
  (cut-side 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
 
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