Miso-glazed tofu browns nicely on the grill and comes out with great flavour and texture. Paired with Japanese eggplant and sweet potato, these veggie kabobs are packed with flavour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2008
- 1 sweet potato
- 1 pkg extra-firm tofu
- 1 Japanese eggplant (small)
- 1 italian eggplant (small)
- 1/4 cup miso (fermented soybean paste)
- 3 tablespoons vegetable oil
- 1 tablespoon granulated sugar
- 2 teaspoons minced gingerroot
- 1 teaspoon sesame oil
- 16 mushrooms stemmed
MethodPeel sweet potato and cut into 1-1/2-inch (4 cm ) cubes; place in microwaveable bowl and microwave on high for 1 minute.
Pat tofu dry; cut tofu and eggplant into same-size cubes. Add to bowl.
Stir together miso, vegetable oil, 2 tbsp (25 mL) water, sugar, ginger and sesame oil. Add to bowl along with mushrooms, tossing to coat. Let stand for 15 minutes.
Thread tofu and vegetables onto skewers; brush with any marinade. Place on greased grill over medium heat. Close lid and grill, turning often, until vegetables are tender, about 18 minutes.
Nutritional facts Per serving: about
- Sodium 659 mg
- Protein 14 g
- Calories 311.0
- Total fat 18 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 28 g
- Iron 20.0
- Folate 19.0
- Calcium 15.0
- Vitamin A 118.0
- Vitamin C 17.0