Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Extra firm tofu, drained 1 tb Coconut milk, optional
1 ea Stalk fresh lemon grass Juice of 1 lime
1/2 bn Fresh mint, chopped 1/4 c Liquid tamarind
6 ea Garlic cloves 2 tb Soy sauce
1 ea Serrano pepper, seeded ------------Brochettes
-- minced 6 ea Green onions
2 tb Cilantro stems, chopped 2 md Tomatoes, cut into eighths
2 tb Fresh ginger, chopped 6 sm Jalapeno peppers, optional
3 ea Green onions, chopped 1/4 lb Snow peas
1 ts Peanut butter, optional 1/4 lb Button mushrooms
2 tb Brown sugar 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.

"Vegetarian Times" July, 1993

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