Tofu Kebabs with Soy-Ginger-Kuzu Sauce

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Tofu Kebabs with Soy-Ginger-Kuzu Sauce

 

Recipe By :Amber Waves of Grain - Alex and Gale Jack

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Kebabs

8 ounces firm tofu -- cut into 8 cubes

8 carrot slices -- cut diagonally

4 radishes -- cut in half

8 broccoli florets

spring water

sesame oil

shoyu

Marinade

1 cup spring water

1 tablespoon barley miso

1 teaspoon rice vinegar

1/2 teaspoon mustard

Sauce

1 tablespoon shoyu

1 tablespoon chopped scallion

2 teaspoons kuzu

3/4 cup spring water

1 teaspoon ginger juice

 

Marinate tofu pieces in mixture of spring water, pureed miso, rice vinegar, and

mustard for at least 1 hour. (Tofu may also be marinated in equal parts of

shoyu and water.)

 

Remove from marinade, drain, and saute lightly in a skillet brushed with sesame

oil. Set aside. Wash and cut vegetables and boil one at a time in rapidly

boiling water for 4 to 5 minutes until tender but crisp.

 

Alternate pieces of vegetables with tofu on a wooden skewer. Place in a

platter or on individual serving dishes and cover with soy-ginger-kuzu sauce.

 

To make sauce, mix water, shoyu, and scallion in a skillet. Before heating the

water, dissolve the kuzu in water and add to the mixture. Bring to a boil,

reduce the heat, and simmer until liquid becomes clear. Grate ginger and

squeeze the juice into the sauce. Pour over kebabs and serve.

Tempeh or seitan may be substituted for the tofu.

 

Description:

" Tempeh or seitan may be substituted for the tofu. "

 

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Per serving: 105 Calories (kcal); 3g Total Fat; (22% calories from fat); 7g

Protein; 16g Carbohydrate; 0mg Cholesterol; 62mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0