Miso-Glazed Tofu Vegetable Brochettes
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 311 |
| pro | 14 g |
| total fat | 18 g |
| sat. fat | 2 g |
| carb | 28 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 659 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 20% |
| vit A | 118% |
| vit C | 17% |
| folate | 19% |
-
1 sweet potato
1 pkg (350 g) extra-firm_tofu
1 Japanese or small italian eggplant
1/4 cup (50 mL) miso (fermented soybean paste)
3 tbsp (45 mL) vegetable oil
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) minced gingerroot
1 tsp (5 mL) sesame oil
16 mushrooms, stemmed
Preparation:
Peel 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.
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.
Source
Canadian Living Magazine: June 2008
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