Tofu is delicious marinated and grilled; it takes on the characteristics of the marinade and grill smoke. It becomes crispy and brown on the outside. Here it is marinated and skewered along with mushrooms, daikon and bok choy.
One 500g (1 lb) package firm tofu, drained

Ingredients:

16 to 20 medium-sized shiitake mushrooms

1 large daikon radish

1 head bok choy

Soy Ginger and Orange Marinade

125 ml ( 1/2 cup) soy sauce or tamari

125 ml ( 1/2 cup) freshly squeezed orange juice

30 ml (2 tbsp) rice vinegar or cider vinegar

30 ml (2 tbsp) peanut oil

15 ml (1 tbsp) dark sesame oil

30 ml (2 tbsp) minced fresh ginger

1 ml ( 1/4 tsp) minced dried hot chili (optional)

Instructions:

Combine all the ingredients and whisk to emulsify.

Slice the tofu cake in half lengthwise and marinate for 1 hour at room temperature or longer in the refrigerator, turning frequently.

Wash and trim the mushrooms. Scrub and trim the daikon and slice into 2.5 cm (1-inch-thick) pieces. Separate the leaves of the bok choy, rinse and pat them dry, and set them aside. Slice the white stems into 2.5 cm (1-inch-thick) pieces. Marinate the mushrooms, daikon and bok choy stems for 15 minutes. Slice the tofu into 2.5 cm (1-inch) cubes.

Brush the bok choy leaves with marinade. To skewer the leaves, fold the sides of each leaf in toward the middle and roll up the leaf, starting at the top. Thread the leaf “package” onto wooden skewers alternately with the mushrooms, tofu, daikon and bok choy stem pieces.

On a closed grill over medium-hot coals, grill the skewers for a total of 12 to 15 minutes, turning to cook all sides or until the mushrooms and tofu are brown and the daikon is tender.

Makes 4 servings.

Source: “Vegetables On The Grill” by Kelly McCune (HarperPerennial).

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