Recipe - Pacific Rim Brochettes

1 pound Extra firm tofu, drained
1 Stalk fresh lemon grass
One half bn Fresh mint, chopped
6 Garlic cloves
1 Serrano pepper, seeded &
minced
2 tablespoon Cilantro stems, chopped
2 tablespoon Fresh ginger, chopped
3 Green onions, chopped
1 teaspoon Peanut butter, optional
2 tablespoon Brown sugar
1 tablespoon Coconut milk, optional
Juice of 1 lime
One fourth cup Liquid tamarind
2 tablespoon Soy sauce
Brochettes
6 Green onions
2 md Tomatoes, cut into eighths
6 small Jalapeno peppers, optional
One fourth pound Snow peas
One fourth pound Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2" X 1" X 1/2". Cut each chunk crosswise & set aside. Slice &
discard all but bottom 3" of lemon grass. With a wooden mallet, pound the
base to release the aromatic oils. In a food processor, combine lemon
grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process in
short bursts for 30 seconds. Add remaining ingredients & process for 1
minute. Transfer to glass container & add tofu pieces. Cover & marinate
for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place
vegetables & tofu on sqewers, alternating for colour. (Group snow peas i
threes so they don't cook too quickly). Place skewers on hot grill & brush
with remaining marinade. Grill, turning once till vegetables are tender.
Should take 5 minutes or so. Garnish with cilantro & serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.;
5 g Fiber.

VT July, 1993