Sesame-Ginger Tofu and Shiitake Kebabs

Sesame-Ginger Tofu and Shiitake Kebabs
Photo by Scott Phillips


  • Nonstick cooking spray
  • 1 Tbs. honey
  • 1 orange
  • 40 medium shiitake mushrooms (about 1 lb.), stems trimmed
  • 2 bunches scallions (white and light-green parts only), cut into 1-inch lengths to yield 40 pieces
  • 3 Tbs. rice wine (sake or Shaoxing)
  • One 14-oz. package water-packed extra-firm tofu, well drained
  • + 5 more ingredients
    • 2 Tbs. peanut oil
    • 2 Tbs. Asian sesame oil
    • 2 Tbs. chopped fresh ginger
    • 3 Tbs. hoisin sauce
    • ¼ cup reduced-sodium soy sauce

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, peanu...

View full recipe at Fine Cooking


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