---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SKEWERED TOFU IN A SOY, GINGER & ORANGE MARIN
  Categories: Main dish, Grill, Tofu, Vegetables
       Yield: 4 servings
  
       1 lb Firm tofu, drained
      16 md Shiitake mushrooms
       1 lg Daikon radish
       1 ea Head bok choy
 
 -------------------------MARINADE-------------------------
     1/2 c  Soy sauce
     1/2 c  Orange juice
       2 tb Rice vinegar
       2 tb Peanut oil
       1 tb Dark sesame oil
       2 tb Fresh ginger, minced
     1/4 ts Hot chili, minced
  
   Combine all the marinade ingredients & whisk to
   emulsify.
   
   Slice tofu cake in half & marinate at room temperature
   for 1 hour or for longer in the refrigerator.  Turn
   frequently.
   
   Wash & trim the mushrooms.  Scrub & trim the daikon &
   slice into 1 thick pieces.  Separate the bok choy
   leaves, rinse & pat them dry. Set aside. Slice the
   white stems into 1 thick pieces.  Marinate the
   mushrooms, daikon & bok choy stems for 15 minutes.
   Slice tofu into 1 cubes.
   
   Brush bok choy leaves with marinade.  To skewer the
   leaves, fold the sides of each leaf in toward the
   middle & roll up the leaf, starting at the top. Thread
   the leaf packet onto wooden skewers alternately with
   the mushrooms, tofu, daikon & bok choy stem.
   
   On a closed grill, grill the skewers for 12 to 15
   minutes, turning to cook all sides.
   
   Kelly McCune, “Vegetables on the Grill”
  
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