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Skewered Tofu In A Soy, Ginger & Orange Marin

This Skewered Tofu In A Soy, Ginger & Orange Marin recipe uses Soy Sauce, Orange Juice, Rice Vinegar, Peanut Oil, and Dark Sesame Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Title: SKEWERED TOFU IN A SOY, GINGER & ORANGE MARIN

2. 2

   Categories: Main dish, Grill, Tofu, Vegetables

3. 3

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

4. 4

   Wash & trim the mushrooms.

5. 5

   Separate the bok choy leaves, rinse & pat them dry.

6. 6

   Set aside.

7. 7

   Slice the white stems into 1 ″ thick pieces.

8. 8

   Marinate the mushrooms, daikon & bok choy stems for 15 minutes.

9. 9

   Slice tofu into 1 ″ cubes.

10. 10

    Brush bok choy leaves with marinade.

11. 11

    To skewer the leaves, fold the sides of each leaf in toward the middle & roll up the leaf, starting at the top.

12. 12

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