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spicy-tofu-kabobs recipe

Date:    02 May 94 09:29:46 CDT
 From:    "Donna Sullivan" (donna_sullivan@MathWorks.Com)
 Spicy Tofu Kabobs
 1 1/2 ilbs firm tofu, cut into 1 1/2" slabs (see Note below)
 1/4 cup hosin sauce (available in almost any market  with the soy sauce)
 1/4 cup Chinese rice wine or sake
 2 1/2 TB soy sauce
 1 1/2 TBL sugar
 1 1/2 TBL catsup
 1 TBL minced garlic (three cloves)
 1/2 TBL minced gingerroot
 2 red bell peppers, seeded and cut into 1 inch squares
 12 button mushrooms
 12 small white boiling onions, peeled (bottled onions work fine)
 * Note: FIrst press the tofu. To do this, cut the tofu into 1 1/2 " 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, and ginger 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.)
 kwvegan vegan