4 servings (serving size: 1 kabob)

Strips of green onions surround sesoned tofu in this appetizer version of the popular Japanese beef dish. You can purchase baked tofu at natural foods stores or large supermarkets - it's firm texture makes it ideal for these Asian kabobs. If you can't find baked tofu, purchase water-packed tofu, cut it into cubes, and bake at 375º 25 minutes or until it releases 3 or more tablespoons of liquid.

How to Make It

Step 1

Prepare grill.

Step 2

Combine first 6 ingredients in a small saucepan, and bring to a boil. Cook 1 minute, stirring until sugar dissolves. Cool slightly.

Step 3

Thread 1 onion piece onto a 10-inch skewer, 1/2 inch from one end of onion. Thread 1 tofu cube onto skewer. Closely wrap onion piece around and over tofu cube; thread other end of onion onto skewer, 1/2 inch from end of onion. Repeat procedure 3 times to form 1 kabob with 4 tofu cubes and 4 onion slices. Repeat procedure with remaining skewers, onion, and tofu.

Step 4

Brush kabobs with soy sauce mixture; coat kabobs with cooking spray. Place kabobs on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned, basting frequently with the soy sauce mixture.

Ratings & Reviews

Lizbug's Review

November 16, 2014
I doubled the sauce recipe and added some garlic to it, and then just used it as a sauce for the tofu, serving it over rice. I just sliced the green onions and sprinkled it on top. Fast and yummy!

JulieHurd's Review

January 20, 2013
This was so good, I fixed the evening before, marinated it for about 4 hours, and had for lunch the following day, I paired this with the Summer Pea, Watermelon, and Farro Salad. Just superb.