Skewered tofu in a soy~ ginger & orange marin
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm tofu, drained |
| 16 | mediums | Shiitake mushrooms |
| 1 | large | Daikon radish |
| 1 | each | Head bok choy |
| ½ | cup | Soy sauce |
| ½ | cup | Orange juice |
| 2 | tablespoons | Rice vinegar |
| 2 | tablespoons | Peanut oil |
| 1 | tablespoon | Dark sesame oil |
| 2 | tablespoons | Fresh ginger, minced |
| ¼ | teaspoon | Hot chili, minced |
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"