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 |
| \N \N | 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 |
| \N \N | 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