| 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 |
ml |
Each of sak. and mirin |
| 30 |
ml |
Caster sugar |
| 105 |
ml |
Vegetable stock |
| 250 |
g |
Fresh cotton tofu |
|
|
Sesame seeds |
INSTRUCTIONS
TO GARNISH
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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