Miso and Mozzarella are a good match. Have you tried my ‘Bocconcini & Cherry Tomatoes With Basil Miso Sauce’? It is absolutely delicious. This is another collaboration of Miso and Mozzarella. If you doubt, you have to try it. You can replace Tofu with Eggplant just like ‘Grilled Eggplant with Sweet Miso Sauce’.
Makes
4 Servings
Ingredients
450 to 500g Firm Tofu *I used ALDI’s Organic Tofu
Salt *optional
Oil
Mozzarella *dried and shredded, OR use Pizza Mix
*Today I used 12 Bocconcini cherries.
Finely chopped Spring Onion
Miso Sauce
2 tablespoons Miso
1 tablespoon Mirin
1 teaspoon Sugar
1 pinch Ground Chilli
Method
Preheat the oven to 240°C.Cut a block of Firm Tofu horizontally into 4 slices. (Today I used ALDI’s Organic Tofu which is quite large and it was not easy to slice evenly. So I cut it in half, then sliced.) Season lightly with Salt, but Salt is optional.Drizzle Oil over a baking tray and place Tofu slices.Combine all the Miso Sauce and spread on the Tofu slices. Then place some shredded OR torn Mozzarella (OR Pizza Mix) on top.
Bake for 8 minutes or until the Mozzarella is melt and browned. Sprinkle with finely chopped Spring Onion and serve.
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