michelle picker cooks

Here’s a lovely way to eat tofu and should appeal to both vegetarians and omnivores.

You will need a firm tofu for this meal. For the vegetables I used butternut pumpkin (squash), zucchini (courgettes) and whole Swiss brown mushrooms but the choice of vegetables is flexible as long as they keep their shape reasonably well. Combine white miso paste with some sesame oil, a little brown sugar and enough water to make a paste which is thin enough to spread and thick enough to stick. The amount of ingredients here are flexible as miso paste varies quite a lot and you must taste this mixture to make sure it’s not too salty or too sweet. Cut the tofu and vegetables to the size you wish to serve and coat them all with vegetable oil. If you don’t have a griddle or barbecue you can roast the vegetables in the oven. Cook them first until they are a little brown and softening then brush them with miso paste and continue to cook until coated and delicious. Watch them carefully at this stage as the miso and sugar can burn quite easily. Serve garnished with finely sliced spring onion and toasted sesame seeds.