This was so good, I fixed the evening before, marinated it for about 4 hours, and had for lunch the following day, I paired this with the Summer Pea, Watermelon, and Farro Salad. Just superb.
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.
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- Calories: 122
- Calories from fat: 30%
- Fat: 4.1g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 1.6g
- Protein: 7.8g
- Carbohydrate: 14.4g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 222mg
- Calcium: 564mg
- 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.
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