Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Firm tofu; reduced fat
32 sm Pitted prunes
1 Fresh pineapple

-----------------------FOR THE GLAZE----------------------------
1/2 c Apricot jam
1/2 c Soy sauce
3 cl Garlic; minced
1 ts Asian sesame oil

Press the tofu under a heavy skillet for 30 minutes to get out excess
moisture. Cut into 32 3/4-inch cubes. Meanwhile, plump the prunes by
placing in warm water covering for 30 minutes. rain well. Peel and
core the pineapple and cut into 32 3/4-inch cubes. For the glaze,
combine the jam, soy sauce, garlic, ginger, and sesame oil in a heavy
saucepan. Bring to a boil. Reduce the heat and simmer for 3 minutes
whisking steadily. Correct the seasoning, adding more soy sauce or
sesame oil to taste. Marinate the tofu and prunes in the glaze for 2
hours, turning gently. Thread the ingredients onto eight 10-inch
skewers, alternating tofu, prune and pineapple. Reserve the
marinade. Preheat the grill or broiler. Grill the kebabs over a
medium flame for 1 to 2 minutes per side or until cooked, basting
with the glaze. Or cook them under the broiler on a sheet of foil
that has been spray-oiled. Brush the kebabs one last time with the
glaze before serving.

Nutritional info per serving: 395 cal; 12g pro, 81g carb, 6g fat (13%)
Exchanges: .1 veg, 4.3 fruit, 1.3 meat, .3 fat

Source: High-Flavor low-fat Vegetarian Cooking by Steven Raichlen
(Viking) Miami Herald, 8/31/95 format: 8/5/96, Lisa Crawford

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