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!)