Sesame-Ginger Tofu and Shiitake Kebabs

Sesame-Ginger Tofu and Shiitake Kebabs
Photo by Scott Phillips


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

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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