Teriyaki Tofu Kabobs

[Guest guest]

TERIYAKI TOFU KABOBS

 

Yield: 4 servings (2 skewers per serving)

Source: " The Diabetes Food and Nutrition Bible "

Info:

http://diabeticgourmet.com/book_archive/details/11.shtml

Print Version:

http://diabeticgourmet.com/recipes/html/330.shtml

 

INGREDIENTS

 

8 bamboo skewers

3/4 pound extra firm tofu, drained and cut into 32 cubes

1 red pepper, cut into 16 squares

1 cup canned pineapple chunks, reserve 1/2 cup juice

1 tablespoon lite soy sauce

1 clove garlic, minced

2 teaspoon minced ginger

 

DIRECTIONS

 

Soak skewers in water for 30 minutes to keep them from burning as you cook

the skewers.

 

Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag

or container with a lid. Add reserved pineapple juice, soy sauce, garlic,

and

ginger.

Marinate for at least 30 minutes.

 

Drain, reserving marinade to baste. Thread the tofu, red pepper, and

pineapple on the skewers.

 

Prepare an outdoor grill or oven broiler with the rack set 6 inches from the

heat source. Grill or broil the kabobs about 5 minutes per side, basting

with

the marinade.

Serve with brown rice.

 

Nutritional Information Per Serving (2 kabobs):

Calories: 107, Fat: 2 g, Cholesterol: 0 mg, Sodium: 147 mg, Carbohydrate: 17

g, Dietary Fiber: 2 g, Sugars: 14 g, Protein: 7 g

Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat