Tofu Negamaki – a delicious recipe with sugar, soy sauce, mirin, orange rind, fresh ginger, rice vinegar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prepare grill.
2
Combine first 6 ingredients in a small saucepan, and bring to a boil. Cook 1 minute, stirring until sugar dissolves. Cool slightly.
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.
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.
190
kcal
Calories
43
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 tablespoons sugar, 3 tablespoons low-sodium soy sauce, 1 tablespoon mirin (sweet rice wine), 2 teaspoons grated orange rind, and more.
Yes, Tofu Negamaki falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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