Pacific rim brochettes

Yield: 4 servings

Measure Ingredient
1 pounds Extra firm tofu, drained
1 each Stalk fresh lemon grass
½ bunch Fresh mint, chopped
6 eaches Garlic cloves
1 each Serrano pepper, seeded & minced
2 tablespoons Cilantro stems, chopped
2 tablespoons Fresh ginger, chopped
3 eaches Green onions, chopped
1 teaspoon Peanut butter, optional
2 tablespoons Brown sugar
1 tablespoon Coconut milk, optional
Juice of 1 lime
¼ cup Liquid tamarind
2 tablespoons Soy sauce ----------Brochettes
6 eaches Green onions
2 mediums Tomatoes, cut into eighths
6 smalls Jalapeno peppers, optional
¼ pounds Snow peas
¼ pounds Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water.

Slice into pieces 2" X 1" X ½". 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.; 5g Fiber.

"Vegetarian Times" July, 1993

Similar recipes