| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Anton, Mosimann, Naturally |
4 |
Servings |
INGREDIENTS
| 100 |
g |
Red miso |
| 50 |
g |
White miso |
| 2 |
|
Egg yolks |
| 30 |
|
Each of sak and mirin |
| 30 |
|
Caster sugar |
| 105 |
|
Vegetable stock |
| 250 |
g |
Fresh cotton tofu |
|
|
Sesame seeds |
INSTRUCTIONS
Combine the red miso, white miso, egg yolks, sak and mirin and caster
sugar in the top of a double boiler. Place over bottom boiler holding
some boiling water. Stir the vegetable stock into the miso and mix
until it thickens. Remove the tofu from its water and wrap in a clean
cloth. Press with a plate and stand for about an hour (to remove
excess water). Cut the tofu into small rectangular pieces. Grill or
pan fry for about 2-3 minutes until speckled brown all over. Spread
with the miso topping. Garnish with sesame seeds. Serve on its own or
with a stir fry of your favourite vegetables. Tofu can be charcoal
grilled for even better flavour. Skewer each piece with two short
bamboo skewers; it is very fragile and should be handled with care.
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