Ingredients: 1 tsp. lemon zest
1 cup white miso (ME-so -- a fermented soybean paste)
1/2 cup spinach
1/2 cup red miso
2 cakes tofu Preparation: Mix lemon zest into 1/2 cup white miso and set aside. Grind spinach leaves and mix them into the other 1/2 cup miso. Set aside. Cut tofu cakes in half and prepare grill with a light coat of oil. Grill tofu on each side. Remove tofu from grill and top one side of tofu cake with each of the miso mixtures, varying the colors and flavors (lemon-zest miso, spinach miso, red miso). Grill lightly, miso side down. Chef's Notes: - In the United States tofu is packed in water. Drain the water, wrap the tofu in a cloth, place between two cutting boards and place a book on top. Let it set for about 20 minutes to press moisture from it. Tofu should be used within 5 to 7 days of purchase. It can be frozen, but freezing completely changes the texture.
- Delicious when served with pickled ginger and Yakitori Sauce.
Books: At the Japanese Table
By Richard Hosking
ISBN: 0195909801
Oxford University Press
198 Madison Ave.
New York, NY 10016
Phone: 212-726-6000
Fax: 212-726-6440
Web site:www.oup-usa.org Tofu and Soybean Cooking: The Japanese Healthy Way
By Kyoko Honda
ISBN: 0870409913
Oxford University Press
198 Madison Ave.
New York, NY 10016
Phone: 212-726-6000
Fax: 212-726-6440
Web site:www.oup-usa.org We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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