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LOCATION: Recipes >> Vegetarian >> Grilled Tofu 03

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Grilled Tofu With Summer Vegetables

16 ounces packaged firm chinese tofu, cubed
3/4 cup natural teriyaki sauce
12 bamboo skewers
1 red bell pepper
1 green bell pepper
1 large white onion
12 large mushrooms
2 tablespoons cold-pressed canola oil or safflower oil
2 cups barbecue sauce, see separate recipe

Combine the tofu and teriyaki sauce in a sealed plastic bag. Freeze
overnight and thaw the next day. Turn the bag once or twice during
the thawing process. Reserve the marinade.

Meanwhile, soak bamboo skewers in water for 1 hour. Cut peppers
and onion in 1-inch pieces. Halve the musrooms. Place the tofu,
peppers, onion, and mushrooms on skewers, alternating the order,
beginning and ending with tofu. Combine the oil with the reserved
marinade and brush on the tofu and vegetables. Place on a grill
and brown on all sides. Brush on barbecue sauce and grill a while
longer.

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