Grilled Shiitake And Tofu - a keeper

[Guest guest]

We made this recipe over the weekend. Instead of using skewers we laid the

pieces on an oiled grilling rack and then gently turned the pieces a few

times. Yum. Very, very good. We will definitely have this again

soon. The tofu pieces firmed up along the sides and became a tad crusty

and were very tasty. I did squeeze the tofu gently before marinating, used

one pound of tofu instead of two, marinated for 24 hours and skipped the

oil. Also, I used low-fat tofu.

 

 

* Exported from MasterCook *

 

Grilled Shiitake And Tofu

 

Recipe By : Minneapolis Star and Tribune, 8/98

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Soyfoods Vegetables

Farm

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup tamari sauce

1/4 cup dry Sherry

2 tablespoons sesame oil

1 bunch green onions -- diced

1 garlic cloves -- minced, up to 4

1/4 teaspoon cayenne

1 tablespoon brown sugar or honey

1 teaspoon minced fresh ginger root

2 pounds firm-style tofu

20 shiitake mushrooms -- with stems

 

To make marinade, combine tamari, Sherry and sesame oil in flat-bottomed

bowl. Add diced onion, garlic, cayenne, sugar and ginger. Stir. Set

aside half of the marinade. Cube the tofu and soak in the remaining

mixture for at least 2 hours in the refrigerator.

 

Prepare the coals in a grill. Put mushrooms and tofu on skewers. Place

over hot coals for 10 to 15 minutes, regularly flipping and drizzling with

additional marinade. To eat, hold the mushroom by the stem and eat the

cap. (The stem isn't edible -- the cap is woody and juicy.) Serve with

grilled asparagus, summer squash or other vegetables. Serves 4.

 

 

 

- - - - - - - - - - - - - - - - - -