"HRH" returns from the internship in China recently and rattled about the street food. He was surprised to find miso glazed tofu in the streets of China and according to him, they were excellent.
He loves tofu, period.

"HRH" speaks no Mandarin, sort of an "Ang Mo Kia", so I caution him on saying "eating tofu"(a Chinese idiom) to a lady which describe man flirts with a woman; we had a good laugh.

Honestly, I am not keen with dishes slathered with miso. (i.e. miso glazed codfish, miso glazed eggplants) I have encountered over salty miso glazed dishes that overpowered the main ingredient one time too many and have since stayed away from these dishes.

It is a different story when you are the cook as it allows you to cook it the way you like it.

To strike a good balance of sweet and savoury for this dish, begin by selecting a mild flavour miso.
Generally speaking, the darker the colour of miso, the longer it's been fermented and the stronger it will taste.
I will go for yellow or white miso, but if you prefer a more robust flavour, you may do a half and a half. i.e. half white miso and half red miso.

I have added pineapple juice and grated pineapple to the glaze, "revolutionary" to some of you but it worked beautifully.


You will need:

1 block of firm tofu
2 tablespoon of oil

Glaze :
3 tablespoon miso paste
1 1/2 tablespoon sugar
1 1/2 tablespoon mirin
1 1/2 tablespoon sake
1 1/2 tablespoon pineapple juice
1 1/2 tablespoon grated pineapple (optional)
1 tablespoon honey
1 thumb size ginger, finely grated

Garnish:
Sesame seed
Cut spring onion

Methods:

1. Combined ingredients for the glaze in a bowl.



2. Dry the tofu by wrapping in paper towels. Discard paper towel when completely soaked and cut the tofu into 2-inch squares



3. Heat up the frying pan with 2 tablespoons of oil and lightly pan-fried all sides. Remove tofu from pan and set aside.


4. Line the baking tray/dish with foil and arranged tofu pieces (no overlapping please)

5. Brush the tofu pieces with the miso glaze and placed it under the broiler (I put mine in the toaster) and cook until glaze has browned.



5. Sprinkle with sesame seeds and spring onion.



Cooks'  Notes:
1. Use only firm tofu, not the silky type.
2. Ensure the frying pan and oil is hot when placing in the tofu. Failing which, it will stick to the pan.
3. Adjust the miso and sugar to your preferred sweetness