Roast Miso Tofu (or fish)

This miso marinade is similar to the famous Black Cod in Miso invented by Nobu. It’s loosely from Tim Anderson’s book Japan-easy.

100g white miso paste
2 tablespoons mirin
2 tablespoons caster sugar
1 tbs water or sake
½ teaspoon vinegar

400g extra firm tofu cut into 1.5 cm strips (or meaty fish fillet eg cod/ salmon)

Slather the sauce over the tofu or fish and marinate for 30 mins or overnight.
Rub a baking tray with a little oil or line with silicone mat. Place 10cm from the grill and grill for about 5-7 minutes on each side – better to undergrill than over. It’s ready when just charring on outside and flaking but not tough for fish). For tofu, caramelised and hot throughout. Eat with any of all all of the above.