Grilled Tofu Skewers With Summer Vegetables

Recipe Ingredients

		Marinade
1/2 cup	118ml	Soy sauce
4 tablespoons	60ml	Toasted sesame oil
4 tablespoons	60ml	Freshly-squeezed lime juice
2 tablespoons	30ml	Grated fresh ginger
1 teaspoon	5ml	Crushed red pepper
		Grilled Tofu Skewers
1 lb	454g / 16oz	Firm tofu - cut bite size
1 lb	454g / 16oz	Red onion - cut in wedges (large)
1 lb	454g / 16oz	Red pepper - cut 2" squares (large)
1		Zucchini - cut 1/2" rounds
1		Yellow squash - cut 1/2" rounds
1		Cherry tomatoes
12		Wooden skewers - (10" long)
		Dipping Sauce
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Toasted sesame oil
2 tablespoons	30ml	Minced green onion
2 tablespoons	30ml	Freshly-squeezed lemon juice
1 tablespoon	15ml	Chopped fresh ginger
1 tablespoon	15ml	Chopped fresh garlic

Recipe Instructions

Mix all marinade sauce ingredients in a glass or stainless-steel bowl. Add tofu cubes and vegetables, and marinate for 2 to 3 hours.

Make the dipping sauce by combining all ingredients in a non-reactive bowl and set aside. Soak wooden skewers in water for 30 minutes.

Thread tofu and vegetables onto the soaked skewers, ending with a cherry tomato at the pointed end of each skewer.

Place the skewers in the center of the grate. Turn once halfway through cooking time. Cook until vegetables and tofu are nicely browned. Serve vegetables and tofu with dipping sauce.

This recipe yields 4 to 6 servings.

Source:
Greensburgh Tribune-Review, 09-05-1999

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