Vegetarian: Grilled Tofu 03 by Recipe Cottage

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	Grilled Tofu 03

		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.