Tofu with Miso Paste (Tofu Dengaku)

Colourful and delicious and classically Japanese.

Ingredients

Serves: 4

  • 560g cotton tofu (2 x standard block), strained
  • some dried nori flakes
  • some poppy seeds

<For Miso Paste A>

  • 80g white miso
  • 1 egg yolk
  • 3.5 tbsp dashi
  • 1.5 tbsp mirin
  • 1 tbsp sugar

<For Miso Paste B>

  • 80g red miso paste
  • 1 egg yolk
  • 3.5 tbsp dashi
  • 1.5 tbsp mirin
  • 1 tbsp sugar

Steps

  1. Cut each drained tofu block into 6 even pieces, and put each piece on a skewer.
  2. Heat the ingredients for Miso Pastes A and B in separate pans on a low heat.
  3. Coat a roasting tin thinly with oil and bake the tofu in a preheated oven at 180C for 5 minutes. Remove from the oven and coat half of the tofu pieces in Miso Paste A and the other half in B. Return to the oven and bake until lightly browned.
  4. Garnish with dried seaweed and poppy seeds.