Miso Barbequed Tofu

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