Broiled Tofu With Miso Tofu Dengaku Food

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TOFU DENGAKU (TOFU WITH MISO GLAZE)



Tofu Dengaku (Tofu with Miso Glaze) image

A simple tofu recipe with a sweet and umami based glazed, broiled to perfection.

Provided by Caroline Phelps

Categories     Tofu

Time 25m

Number Of Ingredients 11

14 oz block firm tofu (drained)
2 tablespoons white miso paste
2 tablespoons red miso paste
1 tablespoon soy sauce
1 tablespoon granulated sugar
1 1/2 tablespoon mirin
1 1/2 tablespoon sake
1 1/2 tablespoon dashi
1 thumb size ginger (peeled and finely grated)
1 scallion (finely chopped)
1/2 teaspoon sesame seeds

Steps:

  • Turn the oven to broil.
  • Wrap tofu in paper towel and leave until paper towel has soaked through. Repeat a couple of times to remove excess water.
  • Slice tofu in half in thickness and in 4 slices lengthwise.
  • In a mixing bowl add red and white miso, soy sauce, mirin, sugar, sake, dashi and grated ginger and mix well.
  • In a pan over high heat, add tofu slices and fry each side for about 2 minutes, until they are golden brown.
  • Transfer the tofu onto a sheet tray and brush a good amount of mixed sauce on top of each slice.
  • Broil for 3 1/2 to 4 minutes, until dark brown.
  • Transfer to a plate and top with sesame seed and scallions. Serve.

Nutrition Facts : Calories 165 calories, Sugar 6.1 g, Sodium 298 mg, Fat 6.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 13.4 g, Fiber 2.3 g, Protein 12.7 g, Cholesterol 0.1 mg

BROILED TOFU WITH MISO (TOFU DENGAKU)



Broiled Tofu With Miso (Tofu Dengaku) image

A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.

Provided by Elizabeth Andoh

Categories     Side     Broil     Vegetarian     Quick & Easy     Tofu     Healthy     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 6 (small plate or hors d'oeuvre)

Number Of Ingredients 6

1 (14-to 16-ounces) block firm tofu, drained
1/3 cup red (dark) miso
2 tablespoons sugar
2 tablespoons sake, dry Sherry, or dry white wine
1 teaspoon sesame seeds, toasted
Equipment: 12 two-pronged wooden picks or 24 (2½-to 3½-inch) straight wooden picks

Steps:

  • 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.
  • Preheat broiler.
  • 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.
  • 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).
  • 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.

TOFU DENGAKU



Tofu Dengaku image

Provided by Abe Hiroki

Categories     Appetizer     Broil     Low Fat     Low Cal     High Fiber     Tofu     Sake     Healthy     Low Cholesterol     Soy Sauce     Bon Appétit     New York     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 10 servings

Number Of Ingredients 14

3 tablespoons sake, divided
1/4 cup white miso
7 teaspoons sugar, divided
1/2 teaspoon finely grated yuzu peel (optional)
1 tablespoon chopped shiso leaf (optional)
1/4 cup red miso
4 cups water
1 3 x 5-inch piece dashi-kombu (dried seaweed)
1 cup dried shaved bonito flakes
1/3 cup light soy sauce
1/3 cup mirin (sweet Japanese rice wine)
20 ounces extra-firm tofu, well drained
20 6- to 8-inch-long wooden skewers
Toasted sesame seeds

Steps:

  • Bring 1 1/2 tablespoons sake just to boil in small saucepan. Remove from heat. Mix in white miso and 1 teaspoon sugar. Mix in yuzu and shiso, if desired. Set white miso sauce aside.
  • Bring remaining 1 1/2 tablespoons sake just to boil in another small saucepan. Remove from heat. Mix in red miso and remaining 6 teaspoons sugar. Set red miso sauce aside.
  • Combine 4 cups water and dashi-kombu in medium saucepan. Bring just to simmer over high heat, then immediately remove broth from heat (to prevent dashi-kombu from becoming bitter). Add bonito; let stand until bonito settles at bottom of pan, about 20 minutes.
  • Strain broth into large saucepan. Mix in soy sauce and mirin. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Set broth aside.
  • Line large rimmed baking sheet with foil. Cut tofu into 2 x 1 x 1/2-inch rectangles. Add tofu rectangles to broth and simmer over medium-low heat 10 minutes to flavor tofu. Using slotted spoon, carefully remove tofu rectangles and place on prepared baking sheet. Cool tofu. DO AHEAD: Sauces and tofu can be made 2 hours ahead. Let stand at room temperature.
  • Preheat broiler. Starting at 1 short end of tofu, insert skewer through center, extending to opposite short end. Repeat with remaining tofu and skewers. Brush half of tofu pieces (top only) with red miso mixture. Brush remaining tofu pieces (top only) with white miso mixture. Place sheet of foil over exposed portion of skewers to prevent burning. Broil tofu 6 to 8 inches from heat source until golden brown and charred in spots, watching closely, 2 to 4 minutes. Remove foil. Transfer skewers to platter. Sprinkle with sesame seeds.

GRILLED (BROILED) TOFU AND VEGETABLE DENGAKU



Grilled (broiled) Tofu and Vegetable Dengaku image

This is a great way to use miso in grilling and to experiment with tofu. Feel free to use this on other protein sources, I've used it on fish, chicken, and pork. I wouldn't suggest it with beef. There are two variations to the white miso sauce that are quite nice. When we make this, we make four miso sauces: White, White with Citrus, White with Spinach, and Red. You should feel free to try all or just one of the sauces. I prefer to cook this under the broiler, simply because I'm not a proficient grill operator. Cooking times will depend upon the vegetables you choose and the method used to cook them.

Provided by Akikobay

Categories     Soy/Tofu

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (1 lb) packages extra firm tofu, not silky type
1 cup white miso
1 cup red miso
1/2 cup sake, divided
1/2 cup mirin, divided
4 tablespoons sugar
1 teaspoon of very finely grated oranges or 1 teaspoon lemon, rind of (or any other citrus peel you prefer)
1/3 cup of lightly steamed spinach leaves, coarsely chopped
any variety grillable vegetables, or other foods (mushrooms, leeks, daikon, mochi, green peppers, sweet potatoes, zucchini, eggplant, etc.)

Steps:

  • Remove the excess moisture from the tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for 30 minutes.
  • Cut the tofu into slabs about a 1/2 inch thick and two inches long.
  • Sweet Simmered Miso: White and Red.
  • Now you will make two types of sweet simmered miso, each one using one color of miso, a bit of sake, mirin, and sugar as described below.
  • Taste the miso sauce as you prepare it, miso flavors will differ from company to company so you may need to add additional ingredients to account for differences in product or your own preferences.
  • Put white miso, 1/4 cup sake, 1/4 cup mirin, and 2 Tbs sugar in a small saucepan and stir over a medium flame until well blended.
  • When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes).
  • Let cool.
  • Repeat with the red miso and the remaining sake, mirin, and sugar.
  • If you have any extra sauce, the plain sweet simmered miso can be refrigerated for up to a month.
  • Citrus White Miso Sauce.
  • The white miso sauce can be varied by taking 3/4 cup of the sweet simmered white miso and adding the finely grated citrus peel.
  • Spinach White Miso Sauce.
  • A variation of the white miso sauce is to take 1/3 cup of the sweet simmered red miso and adding 1/3 cup of lightly steamed and coarsely chopped spinach leaves and mix until well incorporated.
  • Grilling (Broiling) the tofu and vegetables.
  • Grill or broil the tofu and vegetables until they are lightly browned and cooked through to your liking.
  • For the tofu, it's very convenient to broil this in the oven until it is slightly browned.
  • For the grill, just before taking the tofu and vegetables off to serve, brush with the simmered miso sauce of your choosing and continue grilling until the miso is just browned and bubbling.
  • For the broiler method, just before taking the tofu and vegetables out from the broiler, brush on the miso sauce of your choice and continue broiling until the top is bubbly and just browned.

Nutrition Facts : Calories 535.8, Fat 17.7, SaturatedFat 3.5, Sodium 5337.3, Carbohydrate 56.3, Fiber 9.6, Sugar 23, Protein 35

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