Rating: 5 stars
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  • 4 star values: 0
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  • 1 Rating

Tofu is a low-calorie veggie that builds with flavor when grilled and dipped in plum sauce.

Source: Better Homes and Gardens

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Credit: Kritsada Panichgul

Recipe Summary

prep:
1 hr
marinate:
overnight
grill:
8 mins
Servings:
4
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Tofu and Mushroom-Onion Skewers with Plum Dipping Sauce

Ingredients

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Directions

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  • Place tofu in a large bowl. Add 1/2 cup of the Tare Glaze; toss gently to coat. Cover and marinate in the refrigerator overnight, tossing occasionally. Cover and chill remaining glaze until needed.

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  • If using wooden skewers, soak in water 30 minutes. For red plum sauce, in a small saucepan combine next seven ingredients (through five-spice powder). Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring frequently. Remove from heat. Stir in cilantro; cover to keep warm.

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  • Drain tofu, discarding marinade. Gently toss tofu with 2 Tbsp. of the oil; sprinkle with salt and pepper. Thread tofu onto skewers, leaving 1/4 inch between pieces.

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  • Alternately thread mushrooms and green onions onto skewers, leaving 1/4 inch between pieces. Brush with remaining 2 Tbsp. oil; sprinkle with salt and pepper. Brush with some of the remaining glaze.

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  • Grease grill rack. Grill tofu and vegetable skewers, uncovered, over medium-high heat 8 to 10 minutes or until light brown, turning and brushing once with remaining glaze.

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  • If desired, sprinkle tofu and vegetables with peanuts and additional cilantro. Serve with red plum sauce.

Nutrition Facts (Tofu and Mushroom-Onion Skewers with Plum Dipping Sauce)

472 calories; total fat 20g; saturated fat 3g; polyunsaturated fat 12g; monounsaturated fat 4g; cholesterol 1mg; sodium 1090mg; potassium 710mg; carbohydrates 63g; fiber 4g; sugar 42g; protein 16g; trans fatty acid 0g; vitamin a 340IU; vitamin c 14mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 4mg; vitamin b6 0mg; folate 73mcg; vitamin b12 0mcg; calcium 303mg; iron 3mg.

Tare Glaze

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine broth, wine, soy sauce, sugar, ginger, garlic, fish sauce, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until reduced to 1 cup; cool. Strain sauce through a fine-mesh sieve; discard solids. Store, covered, in the refrigerator for up to 3 weeks.

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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0