TOFU DENGAKU (TOFU WITH MISO GLAZE)
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
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
TOFU DENGAKU
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
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.
BROILED TOFU WITH MISO (TOFU DENGAKU)
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
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
Steps:
- Gather ingredients.
- Grind toasted sesame seeds in Japanese mortar and pestle until smooth.
- Add sugar, miso, garlic, ginger, and grind for some more until ingredients are well incorporated. Scraping the side with a spatula or wooden spoon.
- Add mirin and half of soy sauce and mix well. Check for the thickness and gradually add the rest of the soy sauce until the sauce is thick but easy to spread. Note: make sure the sauce is not too runny, otherwise it will not stick to tofu. Add chili oil if using.
- Store in a clean jar. It will keep for a week in the fridge.
- In a sink or over a baking dish, press tofu between two cutting boards for 30 minutes to an hour. This is to drain any excess water from the tofu.
- Heat oil in a pot over medium heat until 300 degrees. The oil should be deeper than the thickness of tofu.
- Working one to two tofu at a time, pat dry tofu and gently deep fry until golden brown and crispy on the outside. Repeat until all the tofu has been fried. Drain them on a paper towel and now you have atsuage.
- Turn the broiler on to medium-high.
- Once the atsuage is cool enough to handle, slice each atsuage into halves, lengthwise. Skewer each tofu slice with bamboo skewers, facing the sliced side up.
- Spoon the miso sauce on top of each tofu.
- On a baking sheet lined with parchment paper or foil, place skewered tofu. Broil the skewers until the top bubbles and browns a bit. Use a culinary torch to lightly brown the top if not using a broiler.
- Remove from the broiler and sprinkle with sansho pepper or black sesame seeds (optional).
Nutrition Facts : Calories 1240 kcal, Carbohydrate 44 g, Protein 126 g, Fat 63 g, SaturatedFat 7 g, Sodium 1215 mg, Fiber 12 g, Sugar 12 g, UnsaturatedFat 55 g, ServingSize 1 serving
MISO-GLAZED TOFU ON STILTS (DENGAKU)
Dengaku is a popular dish at the tea houses that line the lovely Philosophers Walk in Kyoto. The dish takes its curious name from the Japanese word for "stilt." The stilts in question are two slender bamboo skewers that are used to hold the piece of tofu over the coals for grilling. The recipe is from Steven Raichlen's TV show, "BBQ U". Tofu needs to be pressed for 1 hour.
Provided by blucoat
Categories Lunch/Snacks
Time 25m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 299.5, Fat 14.5, SaturatedFat 2.8, Cholesterol 1, Sodium 1381.4, Carbohydrate 21.9, Fiber 4.4, Sugar 10.1, Protein 23.3
GRILLED TOFU ON A STICK (TOFU DENGAKU)
This Japanese dish makes a nice appetizer or snack. No muss no fuss because it's served on a stick. From Japanese Cuisine For Everyone b yYukiko Moriyama.
Provided by alvinakatz
Categories Japanese
Time 20m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 181.6, Fat 11.5, SaturatedFat 2.3, Cholesterol 41.5, Sodium 45.3, Carbohydrate 8, Fiber 1.5, Sugar 5.8, Protein 14.6
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- 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.
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- 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.
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