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| Skewered Tofu In A Soy, Ginger And Orange Marinade Recipe |
Category: Vegetables / Entrees
Rating:
N/A
Servings: 4
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Ingredients
1 lb firm tofu, drained
16 medium shiitake mushrooms
1 large daikon radish
1 head bok choy
----MARINADE----
1/2 cup soy sauce
1/2 cup orange juice
2 tablespoon rice vinegar
2 tablespoon peanut oil
1 tablespoon dark sesame oil
2 tablespoon fresh ginger, minced
1/4 teaspoon hot chili, minced
Cooking Directions:
Combine all the marinade ingredients & whisk to emulsify.
Slice tofu cake in half & marinate at room temperature for 1 hour or for longer in the refrigerator. Turn frequently.
Wash & trim the mushrooms. Scrub & trim the daikon & slice into 1" thick pieces. Separate the bok choy leaves, rinse & pat them dry. Set aside. Slice the white stems into 1" thick pieces. Marinate the mushrooms, daikon & bok choy stems for 15 minutes. Slice tofu into 1" cubes.
Brush bok choy leaves with marinade. To skewer the leaves, fold the sides of each leaf in toward the middle & roll up the leaf, starting at the top. Thread the leaf packet onto wooden skewers alternately with the mushrooms, tofu, daikon & bok choy stem.
On a closed grill, grill the skewers for 12 to 15 minutes, turning to cook all sides.
Kelly McCune, "Vegetables on the Grill"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
entrees,vegetables
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