Skewered Tofu Kebabs
Servings: 4
Ingredients
- 4 oz long daikon
- 4 shitake mushrooms (3-inch wide caps)
- 2 oz bok choy
- 4 oz firm tofu, drained (¼ block), cut into 1-inch cubes
- 4 bamboo skewers, soaked in water
Marinade
- 1 cup reduced-sodium soy sauce
- 1 cup orange juice
- ¼ cup rice vinegar
- ¼ cup peanut oil
- 2 tbsp sesame oil
- 2 tbsp ginger, peeled and minced
- ½ tsp red chili pepper flakes
Instructions
- Combine all marinade ingredients in a small sauce pan. Bring to a simmer and set aside.
- Peel daikon and cut into 1-inch square pieces. Remove stems from bok choy set aside leaves. Cut stems into 1inch wide pieces.
- Place daikon and mushrooms in marinade and simmer for 7 minutes. Add chopped bok choy stems and cook for 1 minute. Remove from heat, drain reserving marinade.
- Cool marinade and marinate tofu cubes for 1-4 hours. Drain and reserve marinade.
To assemble
- Thread folded leaves (see note) and place onto a wooden bamboo skewer alternate with quartered mushroom cap, tofu, daikon, and bok choy stems. Repeat once more.
- *Preheat broiler of grill and grill for 10 minutes turning to cook all sides brushing occasionally with reserve marinade.
Notes
To skewer bok choy leaves, fold leaves into thirds lengthwise towards the middle and roll up the leaf. Start at the top and roll towards the stem.
Nutrition Facts
Skewered Tofu Kebabs
Serving Size
1 skewer
Amount per Serving
Calories
21
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
30
mg
1
%
Potassium
96
mg
3
%
Carbohydrates
2
g
1
%
Fiber
0
g
0
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.