Tofu and Mushroom-Onion Skewers with Plum Dipping Sauce

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

Tofu and Mushroom-Onion Skewers with Plum Dipping Sauce
Photo: Kritsada Panichgul
Prep Time:
1 hrs
Grill Time:
8 mins
Total Time:
1 hrs


  • 1 18 ounce package firm, tub-style tofu, drained and cut into 1-inch cubes

  • 1 recipe Tare Glaze

  • ¾ cup red plum preserves or jam

  • 2 tablespoon reduced-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, minced

  • 1 teaspoon Asian chili paste (sambal oelek) or sriracha sauce

  • ½ teaspoon Chinese five-spice powder

  • 2 tablespoon snipped fresh cilantro

  • ¼ cup vegetable oil

  • Salt and black pepper

  • 2 8 ounce packages whole fresh button mushrooms

  • 1 bunch green onions, cut into 1 1/2-inch pieces

  • Chopped peanuts (optional)

Tare Glaze

  • 1 cup chicken or beef broth

  • ½ cup sweet rice wine (mirin)

  • ¼ cup reduced-sodium soy sauce

  • 3 tablespoon sugar

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon minced garlic

  • 1 teaspoon fish sauce

  • ½ teaspoon ground black pepper


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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

Tare Glaze

  1. 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.

Nutrition Facts (per serving)

472 Calories
20g Fat
63g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 472
% Daily Value *
Total Fat 20g 26%
Saturated Fat 3g 15%
Cholesterol 1mg 0%
Sodium 1090mg 47%
Total Carbohydrate 63g 23%
Total Sugars 42g
Protein 16g
Vitamin C 14.2mg 71%
Calcium 302.9mg 23%
Iron 3.4mg 19%
Potassium 710mg 15%
Folate, total 72.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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