potatoes.

In Japanese cooking, dengaku refers to anything grilled with a miso glaze. As an introduction to tofu, it can’t be beat. We’ve paired it with a celery root purée for a veg variation on steak and 

ingredient list

Serves 4

Celery Root Purée

• 2 large celery roots (celeriac), peeled and cut into 1-inch chunks (3 lb.)
• 2 Tbs. soy margarine
• 1/4 cup plain rice milk or soymilk

Tofu Dengaku

• 1 16-oz. pkg. firm or extra-firm tofu, drained
• 1 Tbs. white miso paste
• 1/2 tsp. agave nectar
• 1/4 tsp. cracked or ground black pepper

Directions

1. To make Celery Root Purée: Cover celery root chunks with water in large saucepan; bring to a boil. Reduce heat to medium, and simmer 25 to 30 minutes, or until very tender. Drain, and transfer to food processor. Add margarine and rice milk; purée until smooth. Season with salt and pepper, if desired.

2. To make Tofu Dengaku: Place tofu 
on plate lined with 3 layers of paper towels. Top with 3 more paper towels and second plate, and weigh down with 3 or 4 canned goods to press out excess liquid. Let stand 7 minutes. Change paper towels, and let stand 8 minutes more to drain. Cut tofu block in half crosswise to make 2 large slabs. Halve each slab diagonally to make 4 triangles.

3. Preheat oven to broil. Line baking sheet with foil (shiny side up), and spray with cooking spray. Place tofu on prepared baking sheet. Broil 5 to 7 minutes, or until tofu begins to brown.

4. Meanwhile, whisk together miso, agave, pepper, and 1 tsp. warm water in small bowl. Spread on tofu, and broil 3 minutes more, or until glaze is dark and bubbly. Serve with Celery Root Purée.

Grilled Vegetables with Miso Sauce

Grill-roasted Asian-style vegetables hit the spot on a weeknight. Serve over a bed of steamed basmati or jasmine rice.

ingredient list

Serves 2

Vegetables

• 1/4 red kuri or kabocha squash, seeded and cut into 1/2-inch-thick slices
• 1 small red onion, sliced
• 2 tsp. sesame oil
• 1 large bok choy, leaves separated

Miso Sauce

• 1 Tbs. miso paste
• 1 clove garlic, minced (1 tsp.)
• 1/2 tsp. light brown sugar
• 1 tsp. sesame oil
• 1/2 tsp. rice vinegar
• 2 green onions, chopped (1/4 cup)
• 1 Tbs. toasted sesame seeds

Directions

1. To make Vegetables: Brush squash and onion slices with oil. Spray grill with cooking spray, and lay squash slices on grill. Close, and cook on medium-high 10 minutes, or until squash is tender; transfer to plate. Place onion slices on grill; cook 4 to 5 minutes, or until crisp-tender; transfer to plate. Place bok choy leaves on grill; cook 3 to 4 minutes, or until wilted and crisp-tender; transfer to plate.

2. Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan. Bring to a simmer over medium heat. Cook 1 minute, or until miso dissolves and begins to bloom. Remove from heat; stir in oil and vinegar. Fold in green onions and sesame seeds.

3. Serve Grilled Vegetables drizzled with Miso Sauce, or serve Miso Sauce on the side.