Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Firm tofu, sliced into slabs
-- about 1" thick

----------------------SESAME MARINADE---------------------------
1/2 c Soy sauce
1/2 c Red wine
1/2 c Rice vinegar
1/2 c Asian style sesame oil
1/4 c Olive oil
2 tb Hot chili oil
1 tb Garlic, pressed
Salt

-------------------------VEGETABLES------------------------------
1/2 c Sesame seeds
8 ea Green onions, cut into 1"
-- lengths
Vegetable oil for brushing
-- grill rack

Drain the tofu, arrabge it in a single layer on a baking sheet or tray
lined with paper towels. Cover with another baking sheet weight
with heavy objects. Let stand for 1 or 2 hours.

Combine all the marinade ingredients in a non-reactive bowl blend
well.

Cut each slab of tofu into 4 rectangles arrange them in a shallow
non-reactive container. Pour marinade over the tofu , cover
refrigerate for 24 hours. Return to room temperature before grilling.

An hour before cooking, place sesame seeds in a small skillet over
medium heat toast until fragrant, about
5 minutes. Cool on a plate.

Prepare an open grill for moderate direct heat. Soak 8 bamboo skewers
for about 20 minutes.

Remove tofu, reserving the marinade. Beginnig with the root end,
thread the onion pieces lengthwise on skewers alternating with the
tofu. Order the onion pieces to look like a whole onion.

When the grill is ready, lightly brush the rack with oil. Place tofu
on the rack cook, turning to grill each side brushing frequently
with the marinade until lightly browned on all sides.

Sprinkle the tofu with reserved sesame seeds serve immediately.

James McNair, "James McNair's Grill Cookbook"

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