MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Miso Broiled Tofu
 Categories: Vegetables, Sauces, Chilies
      Yield: 4 Servings

     28 oz Extra firm tofu (2 blocks);
           - 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"), 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" 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.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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