Pacific Rim Brochettes

Servings: 4
Ingredients:

1 lb Extra firm tofu, drained
1 ea Stalk fresh lemon grass
1/2 bn Fresh mint, chopped
6 ea Garlic cloves
1 ea Serrano pepper, seeded and
-- minced
2 tb Cilantro stems, chopped
2 tb Fresh ginger, chopped
3 ea Green onions, chopped
1 ts Peanut butter, optional
2 tb Brown sugar
1 tb Coconut milk, optional
Juice of 1 lime
1/4 c  Liquid tamarind
2 tb Soy sauce
------------Brochettes
6 ea Green onions
2 md Tomatoes, cut into eighths
6 sm Jalapeno peppers, optional
1/4 lb Snow peas
1/4 lb Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice
into pieces 2′ X 1′ X 1/2′. Cut each chunk crosswise and set aside. Slice
and discard all but bottom 3′ of lemon grass. With a wooden mallet, pound
the base to release the aromatic oils. In a food processor, combine lemon
grass with mint, ginger, garlic, pepper, cilantro and gren onions. Process
in short bursts for 30 seconds. Add remaining ingredients and process for 1
minute. Transfer to glass container and add tofu pieces. Cover and marinate
for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2′ pieces. Place
vegetables and tofu on sqewers, alternating for colour. (Group snow peas i
threes so they don’t cook too quickly). Place skewers on hot grill and
brush with remaining marinade. Grill, turning once till vegetables are
tender. Should take 5 minutes or so. Garnish with cilantro and serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.;
5g Fiber.

‘Vegetarian Times’ July, 1993

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