| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
12 |
Servings |
INGREDIENTS
| 16 |
oz |
Firm Chinese tofu, cubed |
| 3/4 |
c |
Teriyaki sauce |
| 12 |
|
Mushrooms, halved |
| 1 |
|
Red bell pepper |
|
|
cut into 1" pieces |
| 1 |
|
Green bell pepper |
|
|
cut into 1" pieces |
| 1 |
|
White onion |
|
|
cut into 1" pieces |
| 12 |
|
Bamboo skewers |
|
|
soaked in water for 1 |
|
|
hour |
| 2 |
T |
Canola or safflower oil |
| 2 |
c |
Barbecue Sauce |
|
|
see separate recipe |
INSTRUCTIONS
Combine tofu and teriyaki sauce in sealed plastic bag. Freeze
overnight and thaw next day. Turn bag once or twice during thawing
process. Reserve marinade. Place tofu, peppers, onion, and mushrooms
on skewers, alternating the order, beginning and ending with tofu. Com
bine oil with reserved marinade and brush on the tofu and vegetables.
Place on a grill and brown on all sides. brush on BBQ sauce and grill
a while longer. From: THE HIGH ROAD TO HEALTH by Lindsay Wagner &
Ariane Spade Shared by: CAROLE VIOLETT (XKSP92B) From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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