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Glazed Tofu Kababs

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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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