Yield: 4 Servings
|⅓ cup||Tamari or soy sauce|
|⅓ cup||Mirin or sherry|
|⅓ cup||Pineapple juice|
|2 tablespoons||Sesame oil|
|⅛ teaspoon||Garlic powder|
|¼ teaspoon||Ground ginger|
|¼ teaspoon||Red pepper flakes|
|1 pounds||Yaki or extra firm tofu, cut into 1-inch cubes|
|2 cups||Fresh pineapple, cut in 1-inch chunks, or 1 can unsweetened pineaple chunks, drained|
|½ \N||Red bell pepper, cut in 1-inch squares|
|½ \N||Yellow bell pepper, cut in 1-inch squares|
|1 medium||Red onion, cut in six wedges|
|2 smalls||Zucchini, sliced crosswise into 1-inch-thick rounds|
|½ pounds||Large button mushrooms, cleaned|
Combine marinadeingredients in a shallow glass baking dish. Add tofu and pineapple chunks and let marinate at room temperature one hour. Stir occasionallytocoat tofu with marinade.
Prepare grill. Thread skewers with tofu, pineapple, andvegetables leaving small spaces between pieces of food to allow for faster, more even cooking. Brush brochettes with some of the marinade.
When coals are ready, place skewers on grill and cook 10 to 15 minutes, turning once. Brush brochettes with more marinade as they cook. Brochettes are ready when edges become crips and begin to blacken.