Recipe - Teriyaki Tofu Brochettes

TERIYAKI MARINADE
1/3 cup Tamari or soy sauce
1/3 cup Mirin or sherry
1/3 cup Pineapple juice
2 tablespoon Sesame oil
1 tablespoon Honey
1/8 teaspoon Garlic powder
One fourth teaspoon Ground ginger
One fourth teaspoon Red pepper flakes

BROCHETTES
1 pound Yaki or extra firm tofu,
cut into 1inch cubes
2 cup Fresh pineapple, cut
in 1inch chunks, or 1
can unsweetened pineaple
chunks, drained
One half Red bell pepper, cut in
1inch squares
One half Yellow bell pepper, cut
in 1inch squares
1 md Red onion, cut in six
wedges
2 small Zucchini, cut or sliced up crosswise
into 1inchthick rounds
One half pound Large button mushrooms,
cleaned

Combine marinadeingredients in a shallow glass baking dish. Add tofu
and pineapple chunks and let marinate at room temperature one hour. Stir
occasionallytocoat tofu with marinade.
Prepare grill. Thread skewers with tofu, pineapple, andvegetables
leaving small spaces between pieces of food to allow for faster, more even
cooking. Brush brochettes with some of the marinade.
When coals are ready, place skewers on grill and cook 10 to 15
minutes, turning once. Brush brochettes with more marinade as they cook.
Brochettes are ready when edges become crips and begin to blacken.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini