Grilled Miso Tofu

Summary

Yield	4 Servings

3⁄4 cups

red miso

3 tablespoons

sake

3 tablespoons

mirin

3 teaspoons

sugar

8 tablespoons

dashi

1 pound

firm tofu

bamboo skewers (soaked in water)

toasted sesame seeds

slivered lemon rind

chopped green onion

Combine miso, sake, mirin, sugar, and dashi in a pot and cook over low heat. Stir slowly until smooth. Do not boil mixture. Reserve.
Remove tofu from package and wrap in paper towels. Place on a plate, then place another plate on top to press out water.
Turn tofu block length-wise and cut in half horizontally. Rotate each half 90 degrees and cut into ¾ inch slices. Insert two bamboo skewers into each slice so that they angle slightly.
Grill on medium high heat for 2-3 minutes on each side. Be sure to clean the grates well and lightly oil them.
After turning to the second side, spread the miso sauce on the already grilled side.
Turn again and grill the miso sauce side for another minute.
Top each with one of the garnishes. Serve with rice and assorted pickled vegetables.