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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Miso Broiled Tofu   
    Categories: Vegetables, Sauces, Chilies   
         Yield: 4 servings   
       
        28 oz (2 blocks) extrafirm tofu;   
              - sliced lengthwise 1" thick   
         2 tb Brown sugar   
         2 tb White miso paste   
         2 tb Soy sauce   
         2 tb Rice vinegar   
         1 tb Vegetable oil   
       1/2 ts Ground cayenne   
       
     Arrange tofu slices on a clean kitchen towel or paper   
     towels. Cover with another kitchen towel (or paper   
     towels), and place a flat cutting board or sheet pan on   
     top. Stack a few cans or a skillet on top to weigh it   
     down. Let tofu drain for 15 to 45 minutes.   
        
     Meanwhile, in a large bowl, stir together the sugar,   
     miso, soy sauce, rice vinegar, oil and cayenne until   
     smooth. Tear the tofu into bite-size pieces (about 1   
     inch), and add to the miso mixture. Stir gently to coat.   
     You can cook the tofu right away, or cover and   
     refrigerate to marinate for up to 24 hours.   
        
     When you're ready to cook, arrange a rack about 6 inches   
     from the broiler and heat broiler to high. Line a sheet   
     pan with aluminum foil. Remove the tofu from the   
     marinade and arrange on the sheet pan. Reserve marinade.   
        
     Broil, flipping occasionally through with a spatula,   
     until browned and crisp, 10 to 15 minutes total.   
     (Broilers have hot spots, so check the tofu periodically   
     and rotate the pan and tofu as needed so everything   
     crisps.) Drizzle with the reserved marinade.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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