Tofu dengaku – tofu with miso glaze
This is such a yummy and pretty dish! I love cooking with tofu; when purchased at a grocery store in block format, it’s an underwhelming protein that goes unnoticed by most shoppers. However, it can be transformed into something spectacular if it’s seasoned and dressed up the right way (like this tofu and broccoli with spicy oyster sauce recipe). Tofu dengaku is the proof and what’s even better is that making this recipe doesn’t take more than 15 minutes! The flavors are nutty, sweet and salty and deeply rooted in that strong umami taste only miso can bring to the table.
The word dengaku has double meaning:
1. It is used for dishes that are grilled over a fire (such as nasu dengaku – eggplant with miso).
2. Are rustic celebrations or ‘field entertainments’ with ritual dances and music.
There are many different ways to make this dish; sweeter if you only use white miso paste and saltier using the red type. I prefer going half and half as I find it gives a nice balance between both basic tastes. My recipe isn’t traditional by any means, chopped scallions won’t make an appearance on tofu dengaku in Japan and the addition of grated ginger to the glaze is unconventional. However, I must admit that my preparation is the one I like best because of the depth of flavor achieved and that pleasant crunch I get from the raw scallions mmm!
Broiling helps the sauce to settle on top and thickens it as well. The tofu sticks will come out with the miso glaze bubbling and looking a gorgeous golden brown. The hardest part is having to wait a few minutes to let them cool down, after which you can DIG IN! Itadakimasu! (Bon appetit!)
Tofu Dengaku with Ginger and Scallions
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 sticks
- Cuisine: Japanese
- 14 oz block firm tofu (drained)
- 2 tablespoons white miso paste
- 2 tablespoons red miso paste
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 1/2 tablespoon mirin
- 1 1/2 tablespoon sake
- 1 1/2 tablespoon dashi
- 1 thumb size ginger (peeled and finely grated)
- 1 scallion (finely chopped)
- 1/2 teaspoon sesame seeds
- Turn the oven to broil.
- Wrap tofu in paper towel and leave until paper towel has soaked through. Repeat a couple of times to remove excess water.
- Slice tofu in half in thickness and in 4 slices lengthwise.
- In a mixing bowl add red and white miso, soy sauce, mirin, sugar, sake, dashi and grated ginger and mix well.
- In a pan over high heat, add tofu slices and fry each side for about 2 minutes, until they are golden brown.
- Transfer the tofu onto a sheet tray and brush a good amount of mixed sauce on top of each slice.
- Broil for 3 1/2 to 4 minutes, until dark brown.
- Transfer to a plate and top with sesame seed and scallions. Serve.
- Calories: 739