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.

Dana Jacobi
Recipe by Cooking Light


Recipe Summary

4 servings (serving size: 1 kabob)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

122 calories; calories from fat 30%; fat 4.1g; saturated fat 0.7g; mono fat 0.9g; poly fat 1.6g; protein 7.8g; carbohydrates 14.4g; fiber 1.5g; cholesterolmg; iron 1.6mg; sodium 222mg; calcium 564mg.