Makes 6 kabobs / This dish goes well with salad and pasta. There are typically two types of skewers to use for kabobs: bamboo or metal. Bamboo skewers are safer and easier to handle hot off the grill, but should be soaked in cold water for 30 minutes before grilling to prevent them from burning.
Recipe Ingredient Details:
1 teaspoon cooking oil
1 small red chile, minced
4 cloves garlic, minced
1/2 cup green tea
1 tablespoon honey
1/2 cup rice vinegar
1 1/2 pounds flavored tofu, cut into chunks
1/2 pound medium fresh shiitake mushrooms (remove stems)
2 medium oranges, peeled and cut into chunks
12 cherry tomatoes
1 large yellow zucchini, cut into chunks
1 tablespoon minced chives (to garnish)
Heat small saucepan coated with cooking oil over medium-high heat. Sauté chile and garlic until fragrant, about 30 seconds.
Add green tea, honey, vinegar and fish sauce. Bring to a boil. Remove from heat and allow to cool.
Alternately thread tofu, mushrooms, oranges, tomatoes and zucchini onto six 12-inch skewers. Brush with sauce.
Oil and preheat grill. Grill kabobs until vegetables are golden and mushrooms are lightly browned. Turn and brush often with sauce, about 5 minutes each side.
Garnish with chives. Serve remaining sauce for dipping.
Recipe Additional Notes:
Tip: Alternatively, you can cook this dish in your oven. Set oven to broil and place skewers on middle rack on top of a sheet of foil that has been sprayed with cooking oil.
Calories 307,Fat 13,Perfat 37,Cholesterol 0,Carbo 21,Protein 29,Fiber N/A,Sodium N/A
Thu, 2012-07-05 16:32