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.
My Private Note
Units: US | Metric
- 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.)
- 1Remove 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.
- 2Cut the tofu into slabs about a 1/2 inch thick and two inches long.
- 3Sweet Simmered Miso: White and Red.
- 4Now 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.
- 5Taste 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.
- 6Put 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.
- 7When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes).
- 8Let cool.
- 9Repeat with the red miso and the remaining sake, mirin, and sugar.
- 10If you have any extra sauce, the plain sweet simmered miso can be refrigerated for up to a month.
- 11Citrus White Miso Sauce.
- 12The white miso sauce can be varied by taking 3/4 cup of the sweet simmered white miso and adding the finely grated citrus peel.
- 13Spinach White Miso Sauce.
- 14A 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.
- 15Grilling (Broiling) the tofu and vegetables.
- 16Grill or broil the tofu and vegetables until they are lightly browned and cooked through to your liking.
- 17For the tofu, it's very convenient to broil this in the oven until it is slightly browned.
- 18For 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.
- 19For 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.
Browse Our Top Soy/Tofu Recipes
You Might Also Like...View All Soy/Tofu Recipes
Nutritional Facts for Grilled (broiled) Tofu and Vegetable Dengaku
Serving Size: 1 (292 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 535.7
- Calories from Fat 159
- Total Fat 17.7 g
- Saturated Fat 3.5 g
- Cholesterol 0.0 mg
- Sodium 5337.3 mg
- Total Carbohydrate 56.3 g
- Dietary Fiber 9.5 g
- Sugars 23.0 g
- Protein 35.0 g