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Pacific rim brochettes
Artist: _ Yield: 4
Categories: Asian, Barbecue, Chinese, Ethnic, Vegetarian Rating: no rating.
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Ingredients:
1 lbsExtra firm tofu, drained
1 eachStalk fresh lemon grass
1/2 bunchFresh mint, chopped
6 eachGarlic cloves
1 eachSerrano pepper, seeded &
-- minced
2 tbspCilantro stems, chopped
2 tbspFresh ginger, chopped
3 eachGreen onions, chopped
1 tspPeanut butter, optional
2 tbspBrown sugar
1 tbspCoconut milk, optional
Juice of 1 lime
1/4 cupLiquid tamarind
2 tbspSoy sauce
BROCHETTES
6 eachGreen onions
2 medTomatoes, cut into eighths
6 smallJalapeno peppers, optional
1/4 lbsSnow peas
1/4 lbsButton mushrooms
Cliantro leaves to garnish
Procedures:
1Gently pres tofu between kitchen towels to remove excess water.
2Slice into pieces 2" x 1" x ?.
3Cut each chunk crosswise & set aside.
4Slice & discard all but bottom 3" of lemon grass.
5With a wooden mallet, pound the base to release the aromatic oils.
6In a food processor, combine lemon grass with mint, ginger, garlic, pepper, cilantro & gren onions.
7Process in short bursts for 30 seconds.
8Add remaining ingredients & process for 1 minute.
9Transfer to glass container & add tofu pieces.
10Cover & marinate for 4 to 6 hours.
11Brochette: prepare grill.
12Trim green onions to 2" pieces.
13Place vegetables & tofu on sqewers, alternating for colour.
14(group snow peas i threes so they don"t cook too quickly).
15Place skewers on hot grill & brush with remaining marinade.
16Grill, turning once till vegetables are tender.
17Should take 5 minutes or so.
18Garnish with cilantro & serve.
19Per serving: 258 cal.; 18g prot.; 9g fat; 26g carb.; 0 chol.; 333mg sod.; 5g fiber.
20"vegetarian times" july, 199
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