Ricette
Ricette vegane
Grilled Tofu With Miso (Tofu Dengaku)

Grilled Tofu With Miso (Tofu Dengaku)

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

This classic vegan dish, known as Tofu Dengaku, brings the sophisticated flavours of a Japanese izakaya into your own kitchen. Firm tofu is lightly grilled to create a delicate crust before being smothered in a rich, savoury-sweet glaze made from red miso and sake. The result is a beautifully balanced snack that offers a deep umami punch, further enhanced by a final flourish of toasted sesame seeds for added texture.

Perfect as a light starter or as part of a larger plant-based spread, these miso-glazed tofu skewers are both healthy and satisfying. By using the microwave to quickly firm up the tofu, you can achieve a professional texture in minutes rather than hours. Serve these skewers warm for an elegant appetizer that perfectly complements a simple bowl of steamed rice or pickled vegetables.

Ingredients for Grilled Tofu With Miso (Tofu Dengaku)

1 (14-to 450g ) block firm tofu, drained
70g red (dark) miso
2 cucchiai di zucchero
2 tablespoons sake, dry Sherry, or dry white wine
1 teaspoon sesame seeds, toasted
Equipment: 12 two-pronged wooden picks or 24 (2 1/2-to 3 1/2-inch) straight wooden picks

How to make Grilled Tofu With Miso (Tofu Dengaku)

Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish . Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.

Preriscaldare la griglia.

Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.

Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).

Arrange tofu on a foil-lined grill pan, cut sides up, and grill about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoons miso mixture. Grill until tops are just bubbling and starting to colour, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.