Skewered Tofu in a Soy, Ginger and Orange Marinade

Title:
Skewered Tofu in a Soy, Ginger and Orange Marinade

Yield:
4 Servings

Categories:
Main
Dishes,
Grilling,
Tofu,
Vegetables




Ingredients:





     1 lb Firm tofu, drained


    16 md Shiitake mushrooms


     1 lg Daikon radish


     1    Head bok choy





----------------------------------MARINADE----------------------------------


   1/2 c  Soy sauce


   1/2 c  Orange juice


     2 tb Rice vinegar


     2 tb Peanut oil


     1 tb Dark sesame oil


     2 tb Fresh ginger, minced


   1/4 ts Hot chili, minced





 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