Miso-Glazed Tofu and Eggplant
Yield: 4 servings
  • ¼ cup white miso paste
  • 1 tablespoon sesame oil
  • 2 tablespoons Mirin
  • 14-16 ounces extra firm tofu (1 package), sliced lengthwise into rectangles
  • ½ large eggplant, sliced into rounds
  1. Preheat the broiler. In a bowl stir together the miso paste, sesame oil, and Mirin. Pat the tofu dry between paper towels. Brush the tofu and eggplant slices with the miso marinade on both sides until fully coated and transfer to a foil-lined baking sheet. Put the tofu and eggplant in the broiler and cook until the miso has caramelized slightly, flipping once. Remove from the oven and allow to cool for a few minutes before serving.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/miso-glazed-tofu-and-eggplant/