Recipe By : COOKING RIGHT SHOW #CR9645
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
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--Marinade mixture--
4 Scallions -- coarsely chopped
2 Teaspoons Garlic -- chopped
2 Tablespoons Fresh Ginger -- peeled, chopped
3 Tablespoons Olive Or Canola Oil
1/2 Cup Soy Sauce
2 Tablespoons Brown Sugar
2 Teaspoons Toasted Sesame Oil
1/4 tsp Red Chile Flakes (Optional)
1 Block Firm Tofu -- cut in 3/4 inch cube
1/3 lb Crimini Or Shiitake Mushrooms -- stems removed
1 lg Red Bell Pepper, Stemmed, Seeded>>>>
--And Cut Into 1-Inch Squares Or Diamonds
1 med Red Or Yellow Onion -- peeled and cut into
--Garnish-- Sesame Spinach
For the marinade add scallions, garlic and ginger to a food processor or
blender and pulse until finely chopped (can also be done by hand)
In a small skillet, heat the olive oil and stir-fry scallions mixture for a
minute or two. Stir in the soy sauce and sugar and bring to a boil. Off
heat, cool slightly and stir in sesame oil and red chile flakes, if using..
Cool and pour over the tofu cubes and marinate for at least 1 hour and up
to 4 hours. Soak bamboo skewers in water for at least 30 minutes and then
attractively thread pieces of marinated tofu, mushrooms, peppers and onions
on skewers. Brush vegetables with leftover marinade and then grill or broil
until vegetables are crisp and tender. Serve with Sesame Spinach.
Yield: 4-6 serving
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NOTES : Be sure to leave root end on onion to hold wedge together
