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Minted Tomato, Onion & Glazed Tofu Kebabs

main dishes, bbq & grilling, vegetarian

1 pound extra-firm tofu; drained
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated fresh ginger
16 fresh mint leaves
4 ripe plum tomatoes
--quartered and seeded
1 onion; peeled
--quartered & separated into layers
2 jalapeno peppers; seeded and cut into
-- 1/2-inch pieces
1/4 cup indonesian sweet soy sauce
--see recipe

1. Cut tofu in half-horizontally, making two large slices about 1 inch thick. Cover a cutting board with aluminum foil and place it so that one end extends over the sink. Prop up the other end so the board slants slightly toward the sink. Place tofu slices on the board, side by side. Cover tofu with a second sheet of foil. Place another cutting board or a baking sheet over the foil and weight it with heavy cans or books. Let stand for 15 minutes; remove weights and cut tofu into 1 1/2-inch pieces.

2. Prepare a charcoal fire or preheat a gas grill.

3. In a medium bowl, blend lime juice, soy sauce and ginger. Add tofu and toss to coat. Cover with plastic wrap; marinate in the refrigerator for 15 minutes.

4. Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 doubled skewers alternately with tofu, Onion and jalapenos. Discard marinade.

5. Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, for 7 minutes. Brush with Indonesian Sweet Soy Sauce and grill until vegetables are softened and tofu is well glazed, about 3 minutes more. Serve Immediately.

Makes 4 servings.

200 calories per serving; 19 grams protein; 10 grams fat(1.5 grams saturated fat); 12 grams carbohydrate; 320 mg sodium; 0 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00

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