Grilled tofu and vegetable brochettes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Marinade mixture--- | ||
| 4 | Scallions; coarsely chopped | |
| 2 | teaspoons | Garlic; chopped |
| 2 | tablespoons | Fresh Ginger; peeled, chopped |
| 3 | tablespoons | Olive Or Canola Oil |
| ½ | cup | Soy Sauce |
| 2 | tablespoons | Brown Sugar |
| 2 | teaspoons | Toasted Sesame Oil |
| ¼ | teaspoon | Red Chile Flakes; (Optional) |
| 1 | Block Firm Tofu; cut in 3/4 inch cube | |
| ⅓ | pounds | Crimini Or Shiitake Mushrooms; stems removed |
| 1 | large | Red Bell Pepper; Stemmed, Seeded And Cut Into 1-Inch Squares Or Diamonds |
| 1 | medium | Red Or Yellow Onion; peeled and cut into -Garnish--- |
| Sesame Spinach; (recipe follows) | ||
Directions
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 stir-fry 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: 4-6 serving
NOTES : Be sure to leave root end on onion to hold wedge together Recipe by: COOKING RIGHT SHOW #CR9645 Posted to MC-Recipe Digest V1 #1070 by Sue <suechef@...> on Jan 31, 1998