Instructions: Preheat broiler. Line a broiling pan with aluminum foil.

Mash and mix the soy sauce, mustard, miso, maple syrup, water, and oil until thoroughly blended.

Press the tofu between 2 plates, 4 or 5 times, until all the water is released. Cut the tofu crosswise into 8 slices, about 1/2 inch thick. Cut each slice on the diagonal, creating triangles. Dip the triangles into the tofu mixture and coat all sides.

* Original called for 1 tbsp sesame oil

Broil until lightly browned and slightly crusty on the first side, about 3-4 minutes. Turn the tofu over. Brush on any remaining soy mixture, and broil the second side until it is browned, about 3 minutes. (For a more barbecued taste, broil the tofu until slightly blackened around the edges.)

Serve either warm or room temperature on top of the mesclun, red peppers, and rice vinegar.

Serving Ideas : Serve with crusty bread.

NOTES : I was having tofu withdrawal today, so I whipped up the maple/mustard sauce and marinated extra-firm tofu in it. I used the high calcium variety, sliced it in half lengthwise but did not pre-freeze it. Instead of broiling it, I cooked it on my BBQ grill and ate it in place of a meat dish accompanied with a side of assorted grilled veggies. Wonderful, mild taste. I havent come across a baked tofu recipe by Lorna Sass that I did not enjoy.

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