6 Servings 15 min Cook
1 Tsp Sesame Seeds
2 Tbsp Sake
1 Cup Tofu
1/3 Cup Miso
2 Tbsp Suga
Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks' note, below).
Microwave at high power
30 seconds.
Pour off any liquid and wrap tofu in fresh paper towels.
Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.
Preheat broiler.
Stir together miso, sugar, and sake in a small saucepan.
(If miso mixture is very thick, stir in 1 tablespoon water.
) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.
Cut tofu in half horizontally and arrange, cut sides up, on a cutting board.
Cut
each half into 6 squares (pieces might not be perfectly square).
Arrange tofu on a foil-lined broiler pan, cut sides up, and broil about 2 inches from heat until a crust just forms, 1 to 2 minutes.
Remove from oven and spread crusted side of each square with about 3/4 teaspoon miso mixture.
Broil until tops are just bubbling and starting to color, 1 to 2 minutes.
Transfer to a plate.
Skewer each square with 1 two-pronged pick or 2 parallel straight picks.
Sprinkle with seeds.