The infamous kimchi-mushroom-tofu mini skewers!

Yesterday, many people enjoyed the mini skewers we brought for the in-store demo at Blue Apron Foods. I was often asked how to make it because it made a perfect appetizer, snack, or dish to entertain guests. They’re easy, delicious and healthy! The following are the general steps to making these kimchi-mushroom-tofu skewers:

1) Soak dried shiitake mushrooms in warm water for 30 minutes. Drain.
2) Soak in boiling water for about 5 minutes. Drain, rinse and let it soak. Leave aside.
3) Use firm tofu and cut the whole block of tofu into cubes. Lightly pan fry the cubes of tofu in olive oil until they turn to a golden color. Set aside.
4) Return to the mushrooms and be sure to thoroughly squeeze out the excess water in each mushroom (this step is important as you do not want excess water leaking out as one bites into it).
5) Cut mushrooms into bite size pieces.
6) Whisk the following ingredients together to taste: soy sauce, a little sugar, sesame oil, minced garlic, and chopped up scallions.
7) Marinade the mushrooms with your sauce. As with any marinade, you can leave it overnight if you have the time, but it’s not necessary.
In a wok or large saucepan, saute the mushrooms with olive oil until tender, a little glossy, and chewy to the bite. (You will know that it is NOT done if you eat one of the mushrooms and some water comes out in the bite.)
9) Finally, use toothpicks to hold the tofu, mushroom, and kimchi together. Serve on a plate.

Enjoy!!