| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Main dish, Digest, Fatfree |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Lbs firm tofu, cut into 1 |
|
|
" slabs* |
| 1/4 |
c |
Hosin sauce |
| 1/4 |
c |
Chinese rice wine or sake |
| 2 1/2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Sugar |
| 1 1/2 |
tb |
Catsup |
| 1 |
tb |
Minced garlic (three cloves) |
| 1/2 |
tb |
Minced gingerroot |
| 1/2 |
ts |
Oil |
| 2 |
|
Red bell peppers, seeded and cut into 1 inch squares |
| 12 |
|
Button mushrooms |
| 12 |
sm |
White boiling onions, peeled (bottled onions work fine) |
INSTRUCTIONS
* 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, ginger, and oil 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.)
"Donna Sullivan" <donna_sullivan@MathWorks.Com>
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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