Grilled Tofu with Miso Pesto

Name: Grilled Tofu with Miso Pesto
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 400-500 g Firm/Hard Tofu; Oil for cooking; <Walnut & Lemongrass Miso Pesto>; 1/3-1/2 cup Roasted/Toasted Walnuts; 2 tablespoons Miso *dark colour type recommended; 1 tablespoon Brown Sugar; 2 tablespoons Mirin; 1 tablespoon Lemongrass *finely chopped OR use ‘Lemongrass Paste’; <Basil & Pine Nuts Miso Pesto>; 1/4-1/3 cup Roasted/Toasted Pine Nuts; 2 tablespoons Miso *dark colour type recommended; 1 tablespoon Brown Sugar; 2 tablespoons Mirin; Handful Fresh Basil Leaves *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

On the other day when we entertained our friends, I offered Tofu with Miso Pesto as an appetiser and it was a big hit. This dish is absolutely easy to prepare. Here are two Miso Pesto recipes. Ingredients are commonly available from most supermarkets. You got to try this!

Hiroko Liston @hirokoliston

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Ingredients

4 to 6 servings

400-500 gFirm/Hard Tofu
Oil for cooking
<Walnut & Lemongrass Miso Pesto>
1/3-1/2 cupRoasted/Toasted Walnuts
2 tablespoonsMiso *dark colour type recommended
1 tablespoonBrown Sugar
2 tablespoonsMirin
1 tablespoonLemongrass *finely chopped OR use ‘Lemongrass Paste’
<Basil & Pine Nuts Miso Pesto>
1/4-1/3 cupRoasted/Toasted Pine Nuts
2 tablespoonsMiso *dark colour type recommended
1 tablespoonBrown Sugar
2 tablespoonsMirin
HandfulFresh Basil Leaves *finely chopped

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Steps

1

Slice Firm Tofu horizontally in half. Heat a small mount of Oil in a frying pan, and cook Tofu pieces both sides until nicely browned.
2

To make Miso Pesto, roast or toast nuts and allow them cool. Using Suribachi or mortar & pestle, coarsely crush. Alternatively you can place the toasted nuts in a plastic bag and crush them using a rolling pin. Add other ingredients and mix well.
3

Cut browned Tofu into smaller pieces and serve with Miso Pesto. It’s a good idea to serve with a small spoon or spreader knife.