Extra-firm tofu is meaty and filling, and absorbs the potent flavors of a marinade, making it a fine addition to summer kebabs, whether you're a strict vegetarian or just an occasional one. Serve these kebabs with brown rice or somen noodles.
In a shallow pan, soak eight 12-inch bamboo skewers in water while you work. Sandwich the tofu between paper towels and put on a plate. Set a small heavy pot or cutting board on the tofu to press out excess moisture. Let sit for 20 to 30 minutes.
Cut the tofu into 40 cubes by first slicing the tofu block in half horizontally and then cutting each half into 20 cubes.
In a large bowl, whisk the soy sauce, rice wine, hoisin sauce, peanut oil, sesame oil, ginger, and honey. Add the tofu, mushrooms, and scallions. Marinate at room temperature for 30 to 45 minutes, stirring frequently but gently.
Trim the ends of the orange, cut it lengthwise into quarters, and then slice each quarter crosswise into 6?slices, to yield 24 slices total.
Line a large heavy-duty rimmed baking sheet with foil and coat the foil with cooking spray. Position a rack 8 inches from the broiler element and heat the broiler on high.
Thread 5 scallion pieces, 5 shiitakes, 5 pieces of tofu, and 3 orange slices onto each skewer in an alternating pattern. Arrange the skewers on the baking sheet. Broil until nicely browned on one side, 5 to 6 minutes. Gently turn the kebabs over and cook until golden brown on the other side, 5 to 6 minutes more.
Meanwhile, pour the remaining marinade into a small (1-quart) saucepan. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until slightly reduced and the flavors meld, about 2 minutes.
Arrange the kebabs on a serving platter or on individual plates. Drizzle with the sauce and serve.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips