Skewered Tofu in a Soy, Ginger and Orange Marinade
Marinated tofu, mushrooms and vegetables are packed with Asian flavors, grilling adds extra smokiness. Not only your vegetarian family or friends love these tasty skewers, but also the meat-lovers. Using the firmest tofu will make a big difference on both texture and flavor!
extra-firm and drained
or 4 large portobello, cut into 1 1/2 to 2-inch chunks
daikon (chinese icicle radish)
soy sauce, tamari
dark, 2 tb fresh ginger, minced, 1/4 ts hot chili, minced
or as needed, minced or finely chopped or smashed, optional
freshly minced or finely chopped, optonal
Combine all the marinade ingredients and whisk to emulsify.
Slice tofu into 1-inch cubes, and marinate at room temperature for 1 hour or for longer in the refrigerator.
Wash and trim the mushrooms.
Scrub and trim the daikon and slice into 1" thick pieces.
Separate the bok choy leaves, rinse and pat them dry.
Slice the white stems into 1" thick pieces. Marinate the mushrooms, daikon and bok choy stems for 15 minutes.
Brush bok choy leaves with marinade.
To skewer the leaves, fold the sides of each leaf in toward the middle and roll up the leaf, starting at the top.
Thread the leaf packet onto wooden skewers alternately with the mushrooms, tofu, daikon and bok choy stem.
On a closed grill, grill the skewers for 12 to 15 minutes, turning to cook all sides.
Serve and enjoy!