Spicy tofu kabobs
4 servings
| Quantity | Ingredient | |
|---|---|---|
| 1½ | \N | Lbs firm tofu, cut into 1 |
| \N | \N | \" slabs* |
| ¼ | cup | Hosin sauce |
| ¼ | cup | Chinese rice wine or sake |
| 2½ | tablespoon | Soy sauce |
| 1½ | tablespoon | Sugar |
| 1½ | tablespoon | Catsup |
| 1 | tablespoon | Minced garlic (three cloves) |
| ½ | tablespoon | Minced gingerroot |
| ½ | teaspoon | Oil |
| 2 | \N | Red bell peppers, seeded and cut into 1 inch squares |
| 12 | \N | Button mushrooms |
| 12 | smalls | White boiling onions, peeled (bottled onions work fine) |
* Note: FIrst press the tofu. To do this, cut the tofu into 1½ " slabs and lay each on a paper towel. Top with another paper towel and lay a heavy plate on top of each slab. Leave them this way for 15 min. This firms up the tofu so it doesn/t fall apart on the kabobs.
When ready to use the tofu, remove the plate and towels and cut the tofu up into 1 inch cubes.
In a medium sized bowl, whisk together hosin, wine or sake, soy sauce, sugar, catsup, garlic, ginger, and oil until combined. Add tofu and toss gently to coat. Let stand covered at room temperature for 1 hour.
Remove the tofu with a slotted spoon. Add peppers, mushrooms, and onions to the marinade. Toss to coat. Drain off the remaining marinade.
Thread tofu (carefully) and vegetables onto 12 skewers. Place skewers on the grill (or on a single layer on a broiler pan if you do them in the oven). Brush with marinade and grill10 minutes. Turn skewers over and brush with remaining marinade. Griil 10 - 15 minutes longer or until vegetables are tender. Serves 4 (3 skewers each.) "Donna Sullivan" <donna_sullivan@...> From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)