Miso Glazed Tofu
1/2 cup mellow red miso
1/4 cup organic sugar of choice
2 tablespoon soy sauce
2 tablespoon mirin rice wine
5 tablespoon rice vinegar
1/2 teaspoon cayenne
1/4 cup rice bran oil or canola oil
3 large packages organic firm (Chinese style) tofu
Preheat broiler or very high heat oven. Drain and rinse tofu, press to remove excess moisture. While tofu is pressing, prepare the miso glaze:
In a food processor or blender mix all ingredients except the oil until smooth. Then while blender is running slowly pour in the oil until a luscious glaze forms.
Slice tofu into 1/2 inch thick cutlets. Gently dip each piece of tofu into the miso glaze to thoroughly coat (this is the fun part) and arrange onto a large flat baking sheet. (You may wish to use one with raised edges to avoid the glaze dripping off the pan. You may also use foil to protect your baking sheet -- the caramelized glaze is exceedingly hard to remove from your cookware even after soaking overnight.)
Broil for 3-5 minutes until golden and caramelized (careful not to burn), then remove from oven and turn the pieces over. With a pastry brush or spoon baste the tofu once more with the remaining miso glaze. Broil 3-5 minutes more until the tofu is golden and the edges are crisp.
A variation is to add fresh ginger to your glaze. It is possible to reduce the oil in the recipe according to your nutritional needs. This recipe works very well for feeding large amounts of people at parties and potlucks.