| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Miamiherald, Vegan | 4 | Servings | |
INGREDIENTS
| 1 | lb | Firm tofu; reduced fat |
| 32 | sm | Pitted prunes |
| 1 | Fresh pineapple | |
| 1/2 | c | Apricot jam |
| 1/2 | c | Soy sauce |
| 3 | cl | Garlic; minced |
| 1 | ts | Asian sesame oil |
INSTRUCTIONS
FOR THE GLAZE Press the tofu under a heavy skillet for 30 minutes to get out excess moisture. Cut into 32 3/4-inch cubes. Meanwhile, plump the prunes by placing in warm water covering for 30 minutes. rain well. Peel and core the pineapple and cut into 32 3/4-inch cubes. For the glaze, combine the jam, soy sauce, garlic, ginger, and sesame oil in a heavy saucepan. Bring to a boil. Reduce the heat and simmer for 3 minutes whisking steadily. Correct the seasoning, adding more soy sauce or sesame oil to taste. Marinate the tofu and prunes in the glaze for 2 hours, turning gently. Thread the ingredients onto eight 10-inch skewers, alternating tofu, prune and pineapple. Reserve the marinade. Preheat the grill or broiler. Grill the kebabs over a medium flame for 1 to 2 minutes per side or until cooked, basting with the glaze. Or cook them under the broiler on a sheet of foil that has been spray-oiled. Brush the kebabs one last time with the glaze before serving. Nutritional info per serving: 395 cal; 12g pro, 81g carb, 6g fat (13%) Exchanges: .1 veg, 4.3 fruit, 1.3 meat, .3 fat Source: High-Flavor low-fat Vegetarian Cooking by Steven Raichlen (Viking) Miami Herald, 8/31/95 format: 8/5/96, Lisa Crawford Posted to MM-Recipes Digest V3 #212 Date: 06 Aug 96 01:11:13 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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