*  Exported from  MasterCook  *
 
                           PACIFIC RIM BROCHETTES
 
 Recipe By     :=20
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         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      tablespoons   Cilantro stems -- chopped
    2      tablespoons   Fresh ginger -- chopped
    3      each          Green onions -- chopped
    1      teaspoon      Peanut butter -- optional
    2      tablespoons   Brown sugar
    1      tablespoon    Coconut milk -- optional
                         Juice of 1 lime
      1/4  cup           Liquid tamarind
    2      tablespoons   Soy sauce -- -----------Brochette
    6      each          Green onions
    2      medium        Tomatoes -- cut into eighths
    6      small         Jalapeno peppers -- optional
      1/4  pound         Snow peas
      1/4  pound         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
 
                    - - - - - - - - - - - - - - - - - -