Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Strips of green onions surround seasoned tofu in this appetizer version of the popular Japanese beef dish. You can purchase baked tofu natural foods stores or large supermarkets - its firm texture makes it ideal for these Asian kabobs. If you can't find baked tofu, purchase water-packed tofu, cut it into cubes, and bake at 375° 25 minutes or until it releases 3 or more tablespoons of liquid.
Ingredients[]
- 1 1/2 tablespoons sugar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 2 teaspoons grated orange rind
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon rice vinegar
- 16 (4-inch) pieces green onion tops
- 1 (8-ounce) package baked tofu, cut into 16 (1-inch) cubes
- Cooking spray
Directions[]
- Prepare grill.
- Combine first 6 ingredients in a small saucepan, and bring to a boil.
- Cook 1 minutes, stirring until sugar dissolves.
- Cool slightly.
- Thread 1 onion piece onto a 10-inch skewer, 1/2 inch from one end of onion.
- Thread 1 tofu cube onto skewer.
- Closely wrap onion piece around and over tofu cube; thread other end of onion onto skewer, 1/2 inch from end of onion.
- Repeat procedure 3 times to form 1 kabob with 4 tofu cubes and 4 onion slices.
- Repeat procedure with remaining skewers, onion, and tofu.
- Brush kabobs with soy sauce mixture; coat kabobs with cooking spray.
- Place kabobs on grill rack coated with cooking spray.
- Grill 3 minutes on each side or until browned, basting frequently with soy sauce mixture.
Yield: 4 servings (serving size: 1 kabob)