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LOCATION: Recipes >> Vegetarian >> Tofu Kebabs 02

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Skewered Tofu in a Soy, Ginger and Orange Marinade
Yield: 4 servings

1 lb firm tofu, drained
16 md shiitake mushrooms
1 lg daikon radish
1 head bok choy

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 and whisk to emulsify.

Slice tofu cake in half and marinate at room temperature for 1 hour
or for longer in the refrigerator. Turn frequently.

Wash and trim the mushrooms. Scrub and trim the daikon and slice
into 1" thick pieces. Separate the bok choy leaves, rinse and pat
them dry. Set aside. Slice the white stems into 1" thick pieces.
Marinate the mushrooms, daikon and 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 and roll up the leaf,
starting at the top. Thread the leaf packet onto wooden skewers
alternately with the mushrooms, tofu, daikon and bok choy stem.

On a closed grill, grill the skewers for 12 to 15 minutes, turning
to cook all sides.


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