Tofu Negamaki

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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 375º 25 minutes or until it releases 3 or more tablespoons of liquid.
4 servings (serving size: 1 kabob)


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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


Prepare grill.

Combine first 6 ingredients in a small saucepan, and bring to a boil. Cook 1 minute, 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 the soy sauce mixture.

Created date

June 2003

Nutritional Information

Calories 122
Caloriesfromfat 30 %
Fat 4.1 g
Satfat 0.7 g
Monofat 0.9 g
Polyfat 1.6 g
Protein 7.8 g
Carbohydrate 14.4 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 222 mg
Calcium 564 mg