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.
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
How to Make It
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.