Pacific rim brochettes

Yield: 4 Servings

Ingredients:

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

Instructions:

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