Title: SKEWERED TOFU IN A SOY, GINGER & ORANGE MARIN
Categories: Main dish, Grill, Tofu, Vegetables
Yield: 4 servings
1 lb Firm tofu, drained
16 md Shiitake mushrooms
1 lg Daikon radish
1 ea 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.
