Name: Broiled Tofu With Miso (Tofu Dengaku)
Cook time: 15 min
Total time: 15 min
Yield: Serves 6 (small plate or hors d'oeuvre)
Ingredients: 1 (14-to 16-ounces) block firm tofu, drained; 1/3 cup red (dark) miso; 2 tablespoons sugar; 2 tablespoons sake, dry Sherry, or dry white wine; 1 teaspoon sesame seeds, toasted; Equipment: 12 two-pronged wooden picks or 24 (2½-to 3½-inch) straight wooden picks

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photo by Romulo Yanes

A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.

Cooks' notes:

•If you don't have a microwave, wrap tofu in several layers of cheesecloth and press between 2 plates or cutting boards, then put it, tilted at a 45-degree angle, inside a large bowl, allowing any liquid to run off. Chill, turning tofu once, 2 hours.
•Any leftover miso mixture can be chilled up to 1 month. Brush over seafood or vegetables before broiling.◊

Recipe notes

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