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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Strips of green onions surround sesoned tofu in this appetizer version of the popular Japanese beef dish. You can purchase baked tofu at natural foods stores or large supermarkets - it's 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 375ยบ 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 (sweet rice wine) |
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:
1. Prepare grill.
2. Combine first 6 ingredients in a small saucepan, and bring to a boil. Cook 1 minute, stirring until sugar dissolves. Cool slightly.
3. 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.
4. 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 the soy sauce mixture.
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