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Grilled Japanese Tofu Kabobs anyone?
SERVES 4
1 1/2 tablespoons sugar
3 tablespoons Braggs liquid aminos
1 tablespoon mirin
2 teaspoons grated orange rind
1 teaspoon grated peeled fresh ginger
1 teaspoon rice vinegar
16 pieces green onion tops
8 ounces baked tofu, cut into 16 (1-inch)
cooking spray
1. Prepare grill.
2. Combine first 6 ingredients in pan, and boil. Cook 1 minute, stirring until sugar dissolves. Cool slightly.
3. Assemble skewers:.
4. Thread 1 onion piece onto a 10-inch skewer, 1/2 inch from one end of onion. Next a tofu cube. Then 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.
5. Brush kabobs with brags mixture and then coat with cooking spray. [if you aren't avoiding fat use some oil brushed
on lightly].
6. Cook:.
7. 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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