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Ingredients

  • 1 lb Firm tofu, drained
  • 16 md Shiitake mushrooms
  • 1 lg Daikon radish
  • 1 ea Head bok choy
  • 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, 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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