Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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 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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