Grilled Tofu And Vegetable Brochettes

Recipe Ingredients

1		Firm tofu - cut into 3/4" cubes
1/3 lb	151g / 5.3oz	Crimini or shiitake mushrooms - stems removed
1 lb	454g / 16oz	Red 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	10ml	Chopped garlic
2 tablespoons	30ml	Peeled, chopped fresh ginger
3 tablespoons	45ml	Olive or canola oil
1/2 cup	118ml	Soy sauce
2 tablespoons	30ml	Brown sugar
2 teaspoons	10ml	Toasted sesame oil
1/4 teaspoon	1.3ml	Red 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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