Sesame Ginger Tofu And Shiitake Kebabs

Sesame Ginger Tofu and Shiitake Kebabs are a delicious and flavorful vegetarian option for grilling or broiling. The combination of marinated tofu, shiitake mushrooms, scallions, and tangy orange slices creates a delightful medley of tastes and textures.

The recipe starts by preparing the tofu. After pressing out excess moisture, the tofu is cut into cubes and then marinated in a mixture of soy sauce, rice wine, hoisin sauce, peanut oil, sesame oil, ginger, and honey. This marinade infuses the tofu with savory, sweet, and aromatic flavors.

Next, the shiitake mushrooms, scallions, and orange slices are added to the marinade, ensuring that every component absorbs the delicious flavors. The kebabs are then assembled by threading the marinated tofu, mushrooms, scallions, and orange slices onto soaked bamboo skewers.

The assembled kebabs are broiled until nicely browned on each side, resulting in a delightful caramelization that enhances the taste and texture of the ingredients. The broiling process creates a perfect balance between tender tofu, succulent mushrooms, and slightly charred scallions.

While the kebabs are cooking, the remaining marinade is simmered to create a flavorful sauce. This sauce is then drizzled over the kebabs, adding an extra layer of deliciousness.

Sesame Ginger Tofu and Shiitake Kebabs are a fantastic vegetarian option for grilling parties, summer gatherings, or any time you want a tasty and healthy meal. The combination of the marinated tofu, earthy shiitake mushrooms, aromatic ginger, and the zing of orange slices creates a satisfying and flavorful dish that will impress both vegetarians and meat-lovers alike.

MAKES: 8 kebabs

SERVES: 4

INGREDIENTS:

• 1 14-oz. package water-packed extra-firm tofu, well drained
• 1/4 cup reduced-sodium soy sauce
• 3 Tbs. rice wine (sake or Shaoxing)
• 3 Tbs. hoisin sauce
• 2 Tbs. peanut oil
• 2 Tbs. Asian sesame oil
• 2 Tbs. chopped fresh ginger
• 1 Tbs. honey
• 40 medium shiitake mushrooms (about 1 lb.), stems trimmed
• 2 bunches scallions (white and light green parts only), cut into 1-inch lengths to yield 40 pieces
• 1 orange
• Nonstick cooking spray

INSTRUCTIONS:

1. In a shallow pan, soak eight 12-inch bamboo skewers in water while you work. Sandwich the tofu between paper towels and put on a plate. Set a small heavy pot or cutting board on the tofu to press out excess moisture. Let sit for 20 to 30 minutes.
2. Cut the tofu into 40 cubes by first slicing the tofu block in half horizontally and then cutting each half into 20 cubes.
3. In a large bowl, whisk the soy sauce, rice wine, hoisin sauce, peanut oil, sesame oil, ginger, and honey. Add the tofu, mushrooms, and scallions. Marinate at room temperature for 30 to 45 minutes, stirring frequently but gently.
4. Trim the ends of the orange, cut it lengthwise into quarters, and then slice each quarter crosswise into 6 slices, to yield 24 slices total.
5. Line a large heavy-duty, rimmed baking sheet with foil and coat the foil with cooking spray. Position a rack 8 inches from the broiler element and heat the broiler on high.
6. Thread 5 scallion pieces, 5 shiitakes, 5 pieces of tofu, and 3 orange slices onto each skewer in an alternating pattern. Arrange the skewers on the baking sheet. Broil until nicely browned on one side, 5 to 6 minutes. Gently turn the kebabs over and cook until golden brown on the other side, 5 to 6 minutes more.
7. Meanwhile, pour the remaining marinade into a small (1-quart) saucepan. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until slightly reduced and the flavors meld, about 2 minutes.
8. Arrange the kebabs on a serving platter or on individual plates. Drizzle with the sauce and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 230 CALORIES | 13G PROTEIN | 29G CARB | 10G TOTAL FAT | 1G SAT FAT |
  6G MONO FAT | 2G POLY FAT | 0MG CHOL | 200MG SODIUM | 5G FIBER

NOTE:

• Serve these kebabs with brown rice or somen noodles.