diet for low carbs_Korean tofu kebabs on the grill

Korean tofu kebabs on the grill

Recipe created by Adam Lariviere, professional instructor / Chef Training, YMCA of Greater 
Toronto.

NUTRITIONAL INFORMATION

per skewer
Calories (kcal) 145
Fat (g) 6.1
Saturated Fat (g) 0.8
trans fat (g) 0.0
Cholesterol (mg) 0.0
Sodium (mg) 378.5
Carbohydrate (g) 17.5
Fiber (g) 3.2
Protein (g) 10.3

INGREDIENTS

9 skewers
ingredients:
2 blocks firm tofu
1 pineapple
1 green pepper
1 red onion
18 cherry tomatoes
Olive oil as needed
Salt and pepper as needed
9 skewers
marinade:
2 persimmons - very ripe (or ripe plums)
3 shallots
4 cloves garlic (minced)
1 tablespoon ginger (finely chopped)
6 tablespoons soy sauce soup
½ tablespoon molasses tea
1 tablespoon sesame oil
1 tablespoon dry sherry soup
1 tablespoon sesame seeds
Black pepper as needed

INSTRUCTIONS

Prepare the marinade:

1. Cut persimmons in half and remove the meat.

2. Transform the flesh into pulp using a whisk or a potato masher.

3. Mix all ingredients with mashed persimmon.

Assembling the skewers:

1. Cut each block of tofu into 18 pieces as shown below.

2. Combine the tofu with the marinade and refrigerate all night.

3. Cut the pineapple into medium sized pieces (about the same size as the cubes of tofu).

4. Cut green pepper in half and cut each half into 9 equal squares.

5. Cut red onion into medium sized pieces (about the same size as the pieces of green pepper).

6. Saute the vegetables in a small amount of olive oil and season with salt and pepper to taste.

7. Assemble the skewers as shown below (may vary by size skewers).

8. Grill skewers over a fire of moderate to high intensity for about 2 to 3 minutes on all 4 sides.

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