A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.
•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.◊
Recipe information
Total Time
15 min
Yield
Serves 6 (small plate or hors d'oeuvre)
Ingredients
Preparation
Step 1
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.
Step 2
Preheat broiler.
Step 3
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.
Step 4
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).
Step 5
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.
Recipe notes
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