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Skewered Tofu In A Soy, Ginger & Orange Marin

A home-style Skewered Tofu In A Soy, Ginger & Orange Marin made with Firm Tofu Drained, Md Shiitake Mushrooms, Lg Daikon Radish, Bok Choy, and Soy Sauce. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 16
• 1
• 1 head
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Combine all the marinade ingredients & whisk to emulsify.

2. 2

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

3. 3

   Wash & trim the mushrooms.

4. 4

   Scrub & trim the daikon & slice into 1" thick pieces.

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.

13. 13

    Kelly McCune, "Vegetables on the Grill"