Pacific rim brochettes

 
                           PACIFIC RIM BROCHETTES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Extra firm tofu, drained
    1       ea           Stalk fresh lemon grass
      1/2   bn           Fresh mint, chopped
    6       ea           Garlic cloves
    1       ea           Serrano pepper, seeded &
                         -- minced
    2       tb           Cilantro stems, chopped
    2       tb           Fresh ginger, chopped
    3       ea           Green onions, chopped
    1       t            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       ea           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
 
   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.;
   5g Fiber.
   
   VT July, 1993
  
 
 
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