Sesame-Ginger Tofu and Shiitake Kebabs

Sesame-Ginger Tofu and Shiitake Kebabs
Photo by Scott Phillips


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

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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