| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Extra firm tofu, drained |
| 1 |
|
Stalk fresh lemon grass |
| 1/2 |
bn |
Fresh mint, chopped |
| 6 |
|
Garlic cloves |
| 1 |
|
Serrano pepper, seeded & minced |
| 2 |
tb |
Cilantro stems, chopped |
| 2 |
tb |
Fresh ginger, chopped |
| 3 |
|
Green onions, chopped |
| 1 |
ts |
Peanut butter, optional |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Coconut milk, optional |
|
|
Juice of 1 lime |
| 1/4 |
c |
Liquid tamarind |
| 2 |
tb |
Soy sauce ———-Brochettes |
| 6 |
|
Green onions |
| 2 |
md |
Tomatoes, cut into eighths |
| 6 |
sm |
Jalapeno peppers, optional |
| 1/4 |
lb |
Snow peas |
| 1/4 |
lb |
Button mushrooms |
|
|
Cliantro leaves to garnish |
INSTRUCTIONS
Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2" X 1" X 1/2". Cut each chunk crosswise & set aside. Slice &
discard all but bottom 3" of lemon grass. With a wooden mallet, pound the
base to release the aromatic oils. In a food processor, combine lemon
grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process in
short bursts for 30 seconds. Add remaining ingredients & process for 1
minute. Transfer to glass container & add tofu pieces. Cover & marinate
for 4 to 6 hours.
BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place
vegetables & tofu on sqewers, alternating for colour. (Group snow peas i
threes so they don't cook too quickly). Place skewers on hot grill & brush
with remaining marinade. Grill, turning once till vegetables are tender.
Should take 5 minutes or so. Garnish with cilantro & serve.
PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.;
5 g Fiber.
VT July, 1993
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