Grilled Tofu with Miso Sauce

Grilled Tofu with Miso Sauce
  • Recipe Comments
  • Max 5 stars
    My Rating
    (6 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe for Grilled Tofu with Miso Sauce. between the tofu and the miso, this dish is a osy lover's dream.


  • 12 ounces fresh tofu (not silken)
  • 2 Japanese eggplants
  • 2 green bell peppers, seeded
  • 8 large mushroom caps
  • Marinade:
  • 1/2 cup miso (red, barley or Hatcho)
  • 1 cup red wine
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1/2 cup olive oil
  • 2 cloves garlic, mashed
  • 2 tablespoons chopped green onions
  • 1 tablespoon roasted sesame seeds or tahini paste
  • 1/2 teaspoons black pepper
  • dash of Tabasco Sauce or hot chili oil
  • Garnish
  • 1 toasted nori sheet, ground


  1. Drain and chill tofu to firm it (see note above).
  2. Cut tofu into 2 inch cubes and let soak for a couple of minutes in a bowl of hot water. Pierce each cube with a flat bamboo skewer and place on paper towels to drain. Cut eggplants, skin on, into 3/4 inch thick slices. Cut seeded green peppers into 2 inch triangles.
  3. Alternate the tofu squares with the eggplant, mushrooms, and peppers on 4 long bamboo skewers (soak the skewers in water in advance), and place in a shallow pan.
  4. Combine all remaining ingredients, except nori and purée. Pour into a saucepan and bring to a simmer, then pour over tofu-vegetables in the pan and marinate for an hour, turning the skewers from time to time.
  5. On a charcoal grill or under a broiler, grill tofu skewers about 3 minutes on each side. Sprinkle with ground nori.