Recipe - Grilled Tofu And Vegetable Brochettes

Marinade mixture
4 Scallions; coarsely chopped
2 teaspoon Garlic; chopped
2 tablespoon Fresh Ginger; peeled,
chopped
3 tablespoon Olive Or Canola Oil
One half cup Soy Sauce
2 tablespoon Brown Sugar
2 teaspoon Toasted Sesame Oil
One fourth teaspoon Red Chile Flakes; (Optional)
1 Block Firm Tofu; cut in 3/4
inch cube
1/3 pound Crimini Or Shiitake
Mushrooms; stems removed
1 lg Red Bell Pepper; Stemmed,
Seeded And Cut Into 1Inch
Squares Or Diamonds
1 md Red Or Yellow Onion; peeled
and cut into
Garnish
Sesame Spinach; (recipe
follows)

For the marinade add scallions, garlic and ginger to a food processor or
blender and pulse until finely chopped (can also be done by hand)

In a small skillet, heat the olive oil and stirfry scallions mixture for a
minute or two. Stir in the soy sauce and sugar and bring to a boil. Off
heat, cool slightly and stir in sesame oil and red chile flakes, if using..
Cool and pour over the tofu cubes and marinate for at least 1 hour and up
to 4 hours. Soak bamboo skewers in water for at least 30 minutes and then
attractively thread pieces of marinated tofu, mushrooms, peppers and onions
on skewers. Brush vegetables with leftover marinade and then grill or broil
until vegetables are crisp and tender. Serve with Sesame Spinach.

Yield: 46 serving

NOTES : Be sure to leave root end on onion to hold wedge together

Recipe by: COOKING RIGHT SHOW #CR9645

Posted to MCRecipe Digest V1 #1070 by Sue suechef@sover.net on Jan 31,
1998