PACIFIC RIM BROCHETTES

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Recipe Name: PACIFIC RIM BROCHETTES

Servings: 4

Comments:

 

1 Pound(s) Extra firm tofu, drained

1 Each Stalk fresh lemon grass

1/2 bn Fresh mint, chopped

6 Each Garlic cloves

1 Each Serrano pepper, seeded &

-- minced

2 Tablespoon(s) Cilantro stems, chopped

2 Tablespoon(s) Fresh ginger, chopped

3 Each Green onions, chopped

1 Teaspoon(s) Peanut butter, optional

2 Tablespoon(s) Brown sugar

1 Tablespoon(s) Coconut milk, optional

Juice of 1 lime

1/4 Cup(s) Liquid tamarind

2 Tablespoon(s) Soy sauce

------------Brochettes

6 Each Green onions

2 Medium Tomatoes, cut into eighths

6 Small Jalapeno peppers, optional

1/4 Pound(s) Snow peas

1/4 Pound(s) 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

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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