Skewered Tofu In A Soy Ginger & Orange Marin Recipe

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Skewered Tofu In A Soy Ginger & Orange Marin Ingredients

1 lb firm tofu, drained
16 medium shiitake mushrooms
1 large daikon radish
1 each head bok choy

MARINADE

1/2 cup soy sauce
1/2 cup orange juice
2 tbsp rice vinegar
2 tbsp peanut oil
1 tbsp dark sesame oil
2 tbsp fresh ginger, minced
1/4 tsp hot chili, minced

A Recipe for
Skewered Tofu In A Soy Ginger & Orange Marin

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Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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This is a recipe for Skewered Tofu In A Soy Ginger & Orange Marin from the recipe cookbook of Recipes-to-go (Meal)

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Skewered Tofu In A Soy Ginger & Orange Marin

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Skewered Tofu In A Soy Ginger & Orange Marin Directions

Combine all the marinade ingredients & whisk to emulsify.

Slice tofu cake in half & marinate at room temperature for 1 hour or
for longer in the refrigerator. Turn frequently.

Wash & trim the mushrooms. Scrub & trim the daikon & slice into 1"
thick pieces. Separate the bok choy leaves, rinse & pat them dry.
Set aside. Slice the white stems into 1" thick pieces. Marinate the
mushrooms, daikon & bok choy stems for 15 minutes. Slice tofu into 1"
cubes.

Brush bok choy leaves with marinade. To skewer the leaves, fold the
sides of each leaf in toward the middle & roll up the leaf, starting
at the top. Thread the leaf packet onto wooden skewers alternately
with the mushrooms, tofu, daikon & bok choy stem.

On a closed grill, grill the skewers for 12 to 15 minutes, turning to
cook all sides.

Kelly McCune, "Vegetables on the Grill"

Serves: 4

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Skewered Tofu In A Soy Ginger & Orange Marin Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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