Grilled Miso-Butter Corn and Tofu
Grilled Miso-Butter Corn and Tofu.
A Vegan BBQ – Kellies Food to Glow
- 3 tbsp white or yellow miso (the mild, so-called sweet kinds)
- 4 tbsp coconut butter/oil (or dairy butter, or a mix of the two)
- 1 good squeeze of fresh lime or lemon juice, to taste ground white pepper, to taste
- 4 ears of corn, husked and de-silked (tie back the husks to make a turning handle if you like)
- 500 grams 1 lb of firm tofu, squeezed of moisture between some kitchen towels
- 1 Spring onions/scallions, chopped
- First of all, heat the coals/wood, or fire up the gas. When the coals are starting to go ashy, with only glow and no flame, that’s the time to get your corn and tofu slapped on. So, while all that’s getting going, sort the food.
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Steam the corn first – about eight minutes – as it makes the corn very tender. But if you are keeping the husks on to make a turning handle (which is kind of cool to do), just throw them raw on a medium hot grill when you are ready.
- Slice the tofu into ‘steaks’ about ½ inch thick – any thinner and they will probably fall apart when you turn them. Set aside.
- In a small pan, heat and whisk together the coconut butter, miso, pepper and lime or lemon juice. The coconut and miso will want to separate but the citrus should bring them together as long as the mixture remains warm. If you are using a dairy butter and miso mix, they will be good friends and not part.
- When your coals are good to go, slick a small amount of miso butter on each piece of corn and tofu, and grill until golden and caught in places – for the corn; and dark gold with a firm outer layer – for the tofu. Check and turn often, basting as necessary. Serve with the remaining warmed miso butter and spring onions.
