Skewered Tofu Kebabs
- READY IN -
- SERVINGS 4
- SERVING SIZE 1 skewer
Ingredients
- 4 oz long daikon
- 4 shitake mushrooms (3-inch wide caps)
- 2 oz bok choy
- 4 oz firm tofu, drained (1/4 block), cut into 1-inch cubes
- 4 bamboo skewers, soaked in water
Marinade:
- 1 cup reduced-sodium soy sauce
- 1 cup orange juice
- 1/4 cup rice vinegar
- 1/4 cup peanut oil
- 2 Tbsp sesame oil
- 2 Tbsp ginger, peeled and minced
- 1/2 tsp red chili pepper flakes
Directions
- Combine all marinade ingredients in a small sauce pan. Bring to a simmer and set aside.
- Peel daikon and cut into 1-inch square pieces. Remove stems from bok choy set aside leaves. Cut stems into 1inch wide pieces.
- Place daikon and mushrooms in marinade and simmer for 7 minutes. Add chopped bok choy stems and cook for 1 minute. Remove from heat, drain reserving marinade.
- Cool marinade and marinate tofu cubes for 1-4 hours. Drain and reserve marinade.
- To assemble; Thread folded leaves (see note) and place onto a wooden bamboo skewer alternate with quartered mushroom cap, tofu, daikon, and bok choy stems. Repeat once more.
- Preheat broiler of grill and grill for 10 minutes turning to cook all sides brushing occasionally with reserve marinade.
Notes
- To skewer bok choy leaves, fold leaves into thirds lengthwise towards the middle and roll up the leaf. Start at the top and roll towards the stem.