THAI CITRUS TOFU KEBABS - 6 pts

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THAI CITRUS TOFU KEBABS - 6 pts

1/3 cup low-sodium soy sauce

1/4 cup fresh orange juice

1/4 cup fresh lime juice

1 tbsp honey

1 tbsp minced ginger

2 packages extra-firm tofu, (14 oz each) drained

1 navel orange, unpeeled

1/4 lb snap peas

2 oz fresh shiitake mushrooms

Vegetable oil cooking spray

 

 

 

 

 

 

Combine soy sauce, juices, honey and ginger in a

baking dish; whisk until honey dissolves. Cut each

block of tofu into twelve 1 1/2-inch pieces and place

in a single layer in dish, spooning some marinade over

tofu. Marinate at least 20 minutes (or overnight, if

desired), turning tofu once halfway through.

 

Cut orange into 1/4-inch-thick slices, then cut each

slice into 4 wedges.

 

Thread orange wedges, peas, mushrooms and tofu on 8

skewers.

 

Coat grill with cooking spray and heat on medium-high.

Place skewers in a single layer on grill. Cook until

lightly browned, 3 to 4 minutes per side. Serve

immediately.

 

Serves 4

 

Source: SELF Magazine

Formatted by Chupa Babi: 09.03.07

 

Per Serving: 277 calories for 2 kebabs; 10 g fat (1.3

g saturated); 23 g carbs; 4 g fiber; 23 g protein.

 

AuthorNote: Keep it healthy this holiday weekend with

a tofu and veggie version of the classic kebab.

 

ChupaNote: Added 1 teaspoon red pepper flakes to

marinade (could've used more).

 

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