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Oriental Tofu, Onion, and Mushroom Kabobs

Updated February 23, 2016
This image courtesy of Joseph DeLeo

These are great kabobs for the barbecue or broiler. Tofu is fermented soybean curd, which not only contains protein but is also full of beneficial phytoestrogens. Serve with brown rice.

Serves4

Cooking Methodgrilling

CostInexpensive

Moderate

Total Timeunder 2 hours

One Pot MealYes

OccasionCasual Dinner Party, game day

Recipe Coursemain course

Dietary Considerationvegan, vegetarian

Equipmentgrill

Mealdinner

Taste and Texturelight, spiced, sweet, umami

Type of Dishskewer

Ingredients

  • 1/3 cup light soy sauce
  • 1/3 cup fresh unsweetened orange juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 garlic clove, finely chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons finely chopped ginger
  • ½ teaspoon finely chopped chile
  • 1 head bok choy
  • 1 pound firm tofu, drained and cut in l-inch cubes (about 4 cups)
  • 20 shiitake or button mushrooms
  • 1 red onion, cut lengthwise into 8 wedges
  • Wooden skewers, soaked in water for about 30 minutes

Instructions

1 Prepare the marinade by combining the first eight ingredients.

2 Separate the bok choy leaves and cut the stems into 1-inch sections. Marinate with the tofu, mushrooms, and onion for up to 1 hour, depending upon how strong a flavor you want.

3 Thread the ingredients (you’ll need to roll the bok choy leaves)onto four large (or twelve small) thick wooden skewers, and cook on a barbecue or under a broiler for 7-10 minutes, basting with the marinade and turning regularly.

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