Chinese Tofu Kabob

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* Exported from MasterCook *

 

Chinese Tofu Kabob

 

Recipe By :Eating in Eden - Hermine Freed

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup light soy sauce

2 tablespoons rice wine

3 cloves garlic -- minced

1 1-inch piece ginger -- minced

1 teaspoon dark sesame oil

1 tablespoon sucanat

1 pound firm tofu or tempeh

8 shiitake mushrooms

large bamboo shoot

8 shallots or small white onions

 

Place the soy sauce, rice wine, garlic, ginger, sesame oil, and sucanat in a

baking dish or other dish large enough to hold the tofu or tempeh. Stir all the

ingredients together and put the tofu or tempeh (or both) on top. If the tofu

is very thick, cut ir in half first. Marinate it for a day, if possible, or for

an hour at least. Turn at least once. Soak the mushrooms in water until soft.

Cut the bamboo shoot into 1-inch pieces and the tofu/tampeh into 1-inch cubes.

Peel the shallots or onions, but leave them whole. Put the tofu, mushrooms, and

bamboo shoots on a skewer with onions or shallots at the ends. Cook on a gas

grill or under a broiler for about 8 minutes per side. As only the onions are

truly raw, the cooking time is less critical than with some dishes unless you

use fresh bamboo shoots.

 

You can find uncut bamboo shoots canned in some supermarkets and all Chinese

markets. You can find them fresh, soaking in water, in Chinese markets. They

are like asparagus in the way they grow and have a similar short season.

 

 

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Per serving: 59 Calories (kcal); 1g Total Fat; (21% calories from fat); 2g

Protein; 8g Carbohydrate; 0mg Cholesterol; 607mg Sodium

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

Other Carbohydrates

 

 

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