Recipe for Miso Barbecued Tofu

1.00	tb	Arrowroot powder
		-OR- cornstarch
0.50	c	Water
0.25	c	Barley miso
0.50	c	Mirin
0.25	c	Plum sauce
1.00	tb	Brown sugar
4.00		Atsu age cakes
12.00	sm	Japanese eggplants
8.00		Whole shiitake mushrooms
		--(fresh, not dried)
1.00	bn	Whole green onions

Instructions:
In a small saucepan, whisk together arrowroot and water.
Heat and add miso, mirin, plum sauce and brown sugar.
Stir and continue cooking until thickened, about 5 minutes.
Remove from heat and let cool.
Slice each eggplant in half lengthwise and trim ends from green onions.
Wipe shiitake mushrooms with a damp towel to remove dirt.
Set aside.
Brush grill with oil to prevent sticking.
Cook tofu over medium-hot coals 7 to 8 minutes each side until edges start to crisp.
While tofu grills, place whole green onions, shiitake mushrooms and eggplant (cut-side down) on grill and cook 5 minutes.
Turn and baste with miso sauce.
Continue cooking 5 to 8 minutes until eggplant can be pierced easily with a fork.
Serve with extra sauce.
Per serving: Calories: 398 Grams of Fat: 16 %Fat Calories: 36 Cholesterol: 0 mg Grams of Fiber: 6

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