Miso Barbequed Tofu

Grilled tofu and vegetables basted in a glossy miso sauce made from barley miso, mirin, plum sauce, and brown sugar. The sauce caramelizes over the coals into a sticky, sweet-savory glaze that turns a simple vegetarian grill into something genuinely craveable.

The sauce comes together on the stovetop first. Arrowroot (or cornstarch) thickened with water, then whisked with miso, mirin, plum sauce, and brown sugar until thick and glossy. It needs to cool before basting or it slides right off the tofu. Thick sauce clings; thin sauce drips into the coals.

Grill the tofu cakes first, 7 to 8 minutes per side, until the edges crisp and develop grill marks. While the tofu cooks, the Japanese eggplants (halved), whole shiitake mushrooms, and whole scallions go on alongside. The vegetables need only 10 to 13 minutes total, basted with the miso sauce after flipping.

Japanese eggplants are thinner and more delicate than globe eggplants, so they cook through on the grill without pre-cooking. Pierce with a fork to check doneness. They should be completely soft inside.

Chef Tips

• Oil the grill grates well. Tofu and eggplant stick aggressively to dry grates.
• Use firm or extra-firm tofu for grilling. Soft tofu crumbles and falls through the grates.
• Baste during the last half of cooking only. Sauce applied too early burns before the food is done.
• Save extra sauce for dipping at the table.

Variations

• Miso glazed salmon: Use this same sauce on grilled salmon fillets for a non-vegetarian version.
• Teriyaki swap: Replace the plum sauce with soy sauce and add fresh ginger for a more teriyaki-style glaze.
• Indoor method: Broil the tofu and vegetables on a sheet pan if you don’t have access to an outdoor grill.