Teriyaki Marinated Vegetable Kabobs

Teriyaki Marinated Vegetable Kabobs

What You Need:

1 lb extra firm tofu
1 head of broccoli cut in bite size pieces
2 T of sesame seed oil
1 T of canola oil
1 T fresh ginger, minced
2 cloves of garlic, minced
1/2 C of tamari
1/4 C dry cooking sherry
3 T of brown sugar
2 T of lime juice
1/4 C of pineapple juice
1 T of cornstarch
4 oz. of snow peas
1 red bell pepper, cubed
4 oz. of button mushrooms, trimmed

How to Make It:

Wrap the tofu in a clean kitchen towel.
Place a heavy object such as a heavy juice can on top of the tofu.
Allow the excess water in the tofu to drain for 30 minutes.
Unwrap the tofu and cut into cubes.
Cover the broccoli with water in a saucepan and place over high heat.
Bring the water to a boil, reduce the heat to medium and steam the broccoli 2 minutes or until crisp tender.
Plunge the cooked broccoli into cold water to stop the cooking process and drain.
Prepare the grill for medium high temperature.
Place both oils into a saucepan over medium heat.
Add the garlic and ginger and cook 1 minute, stirring constantly, or until fragrant.
Stir in the tamari, sherry, brown sugar and lime juice and bring to a boil. Bring the mixture to a rolling boil.
Whisk together the pineapple juice and cornstarch to form a smooth paste.
Add the mixture to the pan and cook 5 minutes or until thick.
Set the sauce aside to cool slightly.
Pour half of the sauce into a shallow bowl.
Coat the tofu, broccoli, snow peas, pepper and mushrooms well with the sauce. Thread the vegetables onto bamboo skewers.
Grill 10 minutes, turning occasionally or until the vegetables are cooked through.

Makes 6 servings