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Skewered tofu in a soy~ ginger & orange marin

Yield: 4 Servings

Ingredients:

• 1 lb Firm tofu drained
• 16 md Shiitake mushrooms
• 1 lg Daikon radish
• 1 ea Head bok choy MMMMM--------------------------MARINADE-------------------------------
• 1/2 c Soy sauce
• 1/2 c Orange juice
• 2 tb Rice vinegar
• 2 tb Peanut oil
• 1 tb Dark sesame oil
• 2 tb Fresh ginger minced
• 1/4 ts Hot chili

Instructions:

minced Combine all the marinade ingredients & whisk to emulsify. Slice tofu cake in half & marinate at room temperature for 1 hour or for longer in the refrigerator. Turn frequently. Wash & trim the mushrooms. Scrub & trim the daikon & slice into 1" thick pieces. Separate the bok choy leaves rinse & pat them dry. Set aside. Slice the white stems into 1" thick pieces. Marinate the mushrooms daikon & bok choy stems for 15 minutes. Slice tofu into 1" cubes. Brush bok choy leaves with marinade. To skewer the leaves fold the sides of each leaf in toward the middle & roll up the leaf starting at the top. Thread the leaf packet onto wooden skewers alternately with the mushrooms tofu daikon & bok choy stem. On a closed grill grill the skewers for 12 to 15 minutes turning to cook all sides. Kelly McCune Vegetables on the Grill

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