THAI CITRUS TOFU KEBABS
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 fresh 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.
WHEN READY TO COOK:
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.
Makes 4 servings
Source: Self Magazine
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 fresh 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.
WHEN READY TO COOK:
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.
Makes 4 servings
Source: Self Magazine
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