Pacific rim brochettes

4 servings

Ingredients

QuantityIngredient
1poundsExtra firm tofu, drained
1eachStalk fresh lemon grass
½bunchFresh mint, chopped
6eachesGarlic cloves
1eachSerrano pepper, seeded & minced
2tablespoonsCilantro stems, chopped
2tablespoonsFresh ginger, chopped
3eachesGreen onions, chopped
1teaspoonPeanut butter, optional
2tablespoonsBrown sugar
1tablespoonCoconut milk, optional
Juice of 1 lime
¼cupLiquid tamarind
2tablespoonsSoy sauce ----------Brochettes
6eachesGreen onions
2mediumsTomatoes, cut into eighths
6smallsJalapeno peppers, optional
¼poundsSnow peas
¼poundsButton mushrooms
Cliantro leaves to garnish

Directions

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