| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
12 |
Servings |
INGREDIENTS
| 16 |
oz |
Firm Chinese tofu; cubed |
| 3/4 |
c |
Teriyaki sauce |
| 12 |
lg |
Mushrooms; halved |
| 1 |
|
Red bell pepper cut into 1" pieces |
| 1 |
|
Green bell pepper cut into 1" pieces |
| 1 |
lg |
White onion cut into 1" pieces |
| 12 |
|
Bamboo skewers soaked in water for 1 hour |
| 2 |
tb |
Canola or safflower oil |
| 2 |
c |
Barbecue Sauce (see separate recipe) |
INSTRUCTIONS
1. 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.
2. 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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