Grilled tofu and vegetable brochettes

Yield: 1 Servings

Measure Ingredient
\N \N ---Marinade mixture---
4 \N 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 \N 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---
\N \N 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 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

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