Skewered Tofu in a Soy, Ginger and Orange Marinade

4 Servings

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Skewered Tofu in a Soy, Ginger and Orange Marinade Ingredients

1 lb Firm tofu, drained	1/2 c Orange juice
16 md Shiitake mushrooms	2 tb Rice vinegar
1 lg Daikon radish	2 tb Peanut oil
1 Head bok choy	1 tb Dark sesame oil
MARINADE	2 tb Fresh ginger, minced
1/2 c Soy sauce	1/4 ts Hot chili, minced

Instructions for Skewered Tofu in a Soy, Ginger and Orange Marinade

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

Main Ingredient: TofuCuisine: Uncategorized

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