Lydia, miso makes for a wonderful marinade. Suganya, I am practically addicted to tofu but try to eat it no more than once a week, in the interest of eating a variety of foods. Vaishali, thank you for the kind words! I think about half the recipes here are vegan, and some others are very easily veganized. Rajitha, I know, one confessions leads to another. Lakshmi, I so agree: fried/baked/broiled eggplant is the most delicious thing ever! Now I will start broiling eggplant with all kinds of different marinades.ĭiane, yes, my oven/broiler is also an ancient contraption! This time, I had no problem getting the eggplant cooked right in the broiler but I will keep your tip in mind. Kalyn, it is totally delicious and worth a try! Very low-carb too :) (My attempt at) A sweet and crunchy treat will be coming up in a couple of days. The deadline for the event is December 30th. Last call for the Menu for Hope 4- Go grab those awesome prizes by buying raffle tickets here (and share a nutritious meal with a little schoolchild in the bargain).īest of 2007: All food bloggers are invited to showcase the year of food on their blog. This Nobu style Tofu with Miso Sauce sounds delicious too. Skillet Seared Tofu with Miso Sauce- Deborah Madison's recipe shared on "Albion Cooks". My friend Kamini recommends this Miso Baked Tofu recipe. Each bite of the luscious tofu and eggplant brings home the meaning of the word "umami". I served the broiled tofu and eggplant with some fried rice made with brown rice, for a delicious and wholesome meal. Broil the tofu the same way, although tofu takes slightly less time. Turn over, smear again with marinade and broil until tender.Ĥ. Broil for 5 minutes or so, until the top is starting to brown. Smear each slice with the marinade and sprinkle with sesame seeds. Lay the slices of eggplant in a single layer. Lightly grease a broiler-safe pan and turn on the broiler.
Warm the sauce until the ingredients blend together well. In a small saucepan, combine tahini, white miso, sugar, rice wine vinegar, red pepper flakes and vegetable stock (all to taste) to make a thick paste. Pat the slabs to wick off as much liquid as possible.Ģ. Drain 1 box of extra-firm tofu and cut it into thick slabs. Take one medium eggplant and slice it into thick slices. Miso-Slathered Tofu and Eggplant (Adapted from Anh's recipe )ġ. Thicker slices of eggplant taste very juicy and delicious. I also did not use skewers but will do so next time I make this- they do make for such a pretty presentation. I mixed together the marinade without actually measuring out any of the ingredients just eyeballing them.
#Oven boiled function creame bluree how to
Now I feel a little better :) Anyway, knowing how to broil opens up lots of possibilities for turning out perfectly browned vegetables, melting crusty cheese, creme brulee with the crackly crust and all the rest of that.īack to the recipe at hand. It all sounds so silly, and I felt downright foolish until I found that she also discovered the broiler only recently. Any food that is placed in the broiler gets quickly cooked by infrared radiation and gets nicely browned to a crisp finish (and nicely charred to a lump of carbon if you turn your attention away for a few minutes).Īnyway, it has taken me years to "discover" the broiler and to start using it and enjoying it. Turning the oven to its "broil" function starts up a roaring fire close to the broiler.
In all homes that I have lived in up to this point, the oven also has a mysterious little door at the very bottom- the broiler.
Although I will probably always be much more comfortable with stove-top cooking, it did not take me very long to start using the oven frequently. Standard oven ranges that are found in the majority of US kitchens come with an oven. I feel very sheepish admitting it here, but I only "discovered" the broiler a couple of months ago. Under the broiler, the tofu and vegetables are grilled to perfection. Two flavor powerhouses- tahini (sesame seed paste) and miso come together to make a rich marinade that is slathered on thick cuts of eggplant and tofu. After enjoying miso in a steaming cup of soup, here is another great cold-weather way of enjoying it: as a phenomenally flavorful marinade for tofu and grilled vegetables.Īnh's recipe caught my eye a few months ago.
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