Recipe - Glazed Tofu Kababs

1 pound Firm tofu; reduced fat
32 small Pitted prunes
1 Fresh pineapple

FOR THE GLAZE
One half cup Apricot jam
One half cup Soy sauce
3 cl Garlic; minced
1 teaspoon Asian sesame oil

Press the tofu under a heavy skillet for 30 minutes to
get out excess moisture. Cut into 32 3/4inch cubes.
Meanwhile, plump the prunes by placing in warm water
covering for 30 minutes. rain well. Peel and core
the pineapple and cut into 32 3/4inch cubes.
For the glaze, combine the jam, soy sauce, garlic,
ginger, and sesame oil in a heavy saucepan. Bring to
a boil. Reduce the heat and simmer for 3 minutes
whisking steadily. Correct the seasoning, adding more
soy sauce or sesame oil to taste.
Marinate the tofu and prunes in the glaze for 2 hours,
turning gently. Thread the ingredients onto eight
10inch skewers, alternating tofu, prune and
pineapple. Reserve the marinade. Preheat the grill
or broiler. Grill the kebabs over a medium flame for 1
to 2 minutes per side or until cooked, basting with
the glaze. Or cook them under the broiler on a sheet
of foil that has been sprayoiled. Brush the kebabs
one last time with the glaze before serving.

Nutritional info per serving: 395 cal; 12g pro, 81g
carb, 6g fat (13%) Exchanges: .1 veg, 4.3 fruit, 1.3
meat, .3 fat

Source: HighFlavor lowfat Vegetarian Cooking by
Steven Raichlen (Viking) Miami Herald, 8/31/95
format: 8/5/96, Lisa Crawford
Posted to MMRecipes Digest V3 #212

Date: 06 Aug 96 01:11:13 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM