broiled tofu

Drain 1 box of extra-firm tofu and cut it into thick slabs. Pat the slabs to wick off as much liquid as possible.
2. In a small saucepan, combine tahini, white miso, sugar, rice wine vinegar, red pepper flakes and vegetable stock (all to taste) to make a thick paste. Warm the sauce until the ingredients blend together well. Set aside.
3. Lightly grease a broiler-safe pan and turn on the broiler. Lay the slices of eggplant in a single layer. Smear each slice with the marinade and sprinkle with sesame seeds. Broil for 5 minutes or so, until the top is starting to brown. Turn over, smear again with marinade and broil until tender.
4. Broil the tofu the same way, although tofu takes slightly less time.
5. Serve right away!