Recipe - Skewered Tofu In A Soy Ginger And Orange Marinade

1 pound Firm tofu, drained
16 md Shiitake mushrooms
1 lg Daikon radish
1 Head bok choy

MARINADE
One half cup Soy sauce
One half cup Orange juice
2 tablespoon Rice vinegar
2 tablespoon Peanut oil
1 tablespoon Dark sesame oil
2 tablespoon Fresh ginger, minced
One fourth teaspoon Hot chili, 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"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip