Broiled Tofu with Miso (Tofu Dengaku)
A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers. Active Time: 15 min Total Time: 15 min
1 (14-to 16-ounces) block firm tofu, drained
1/3 cup red (dark) miso (preferably Japanese; see Shopping List, page 104)
2 tablespoons sugar
2 tablespoons sake, dry Sherry, or dry white wine
1 teaspoon sesame seeds, toasted
Equipment: 12 two-pronged wooden picks or 24 (2 1/2-to 31/2-inch) straight wooden picks
- 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.
Cooks' notes
•If you don’t have a microwave, wrap tofu in several layers of cheesecloth and press between 2 plates or cutting boards, then put it, tilted at a 45-degree angle, inside a large bowl, allowing any liquid to run off. Chill, turning tofu once, 2 hours.
•Any leftover miso mixture can be chilled up to 1 month. Brush over seafood or vegetables before broiling.