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Grilled Tofu And Vegetable Brochettes

Serves: 4 people

Recipe Ingredients

1   Firm tofu - cut into 3/4" cubes
1/3 lb 151g / 5.3ozCrimini or shiitake mushrooms - stems removed
1 lb 454g / 16ozRed bell pepper - stemmed, seeded, (large) and cut 1" suares
1   Red or yellow onion - peel, cut in wedges (medium)
  (root end on to hold wedges together)
1   Sesame Spinach - see * Note
  Marinade Mixture
4   Scallions - coarsely chopped
2 teaspoons 10mlChopped garlic
2 tablespoons 30mlPeeled, chopped fresh ginger
3 tablespoons 45mlOlive or canola oil
1/2 cup 118mlSoy sauce
2 tablespoons 30mlBrown sugar
2 teaspoons 10mlToasted sesame oil
1/4 teaspoon 1.3mlRed chile flakes - optional

Recipe Instructions

* Note: See the "Sesame Spinach" recipe which is included in this collection.

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.

This recipe yields 4 to 6 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9645 broadcast 09-20-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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