Grilled Tofu On A Stick Tofu Dengaku Recipes

Steps:

• Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
• Meanwhile, mix together remaining ingredients in a bowl.
• Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
• Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
• Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
• Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

Steps:

• Put miso, mirin, sugar and dashi in a pan and cook, stirring constantly , over low heat until sugar dissolves. Add egg yolk and mix well until glossy. Remove from heat.
• Cut tofu into 8 blocks (small popsicle shapes). In a 12" frying pan, heat oil on medium high. Add tofu and sauté, turning carefully so the blocks don't break, until medium brown.
• Spread miso on one side of the tofu (a pastry brush will do the job.).
• Skewer each piece of tofu with a skewer or wooden stick about 3-1/2 inches long and strong enough to hold up the tofu. A double pronged stick works well.
• Arrange on a plate and serve.

Steps:

• Slice the tofu in 3 equal sections lengthwise, and then cut each slice in half to make six tofu sticks.
• Remove excess moisture from each tofu stick by wrapping in a towel or paper towel and squeezing the tofu juice out.
• Using a knife or brush, spread mustard onto each side of each stick.
• Place the sticks in a large enough container to lay them in one layer.
• Let them marinate in the fridge for as little as three hours or as long as overnight.
• After marinating tofu, remove from refrigerator.
• Place seasoned breadcrumbs on a plate, add chili pepper and mix together with a fork.
• Place each tofu stick on a skewer or use a fork to coat each side with the breadcrumb mix.
• Mist each side of each stick with olive oil.
• Cook on the grill until browned and crispy, or cook in the oven at 375 on a greased baking sheet for 10 minutes or until brown and crispy.

Steps:

• Take tofu wrap it in paper towel, place in microwave for 1 minute. This will help pull the water out of it. Remove paper towel, pat down tofu with paper towel then cut it into domino sized pieces. In a sauce pan heat oil then add tofu cook until it browns then turn it and cook again until that side browns. Remove Tofu, place on paper towel to drain excess oil. In same sauce pan heat up the Rice Wine mix in sugar until it dissolves. Mix in Miso paste, turn off range/stove top and keep mixing until well blended. If it's still lumpy, no worries. Once it's mixed turn on range again add tofu and cook on high for 1 minute or so. Plate the tofu, then drizzle sauce over it.

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.

Steps:

• Rinse the tofu and press for 1 hour. (To press the tofu, place it on a gently sloping cutting board in the sink. Place a heavy plate on top of it and let stand for 1 hour. The weight of the plate will press out the excess liquid and firm up the tofu.).
• Prepare the miso glaze. Combine the miso, mirin, sake, sugar, and mayonnaise in the top of a double boiler and whisk until smooth. Cook the sauce over the double boiler until thick and creamy, about 3 minutes.
• Cut each block of tofu through the short side to obtain 2 broad thin rectangles. Cut each rectangle in half widthwise. Stick two skewers through the narrow end of each piece of tofu. Preheat the grill to high.
• Grill the tofu on each side until lightly browned, turning once, 3 to 4 minutes per side, brushing with miso glaze. Sprinkle with sesame seeds and serve immediately.