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Spicy Tofu Kabobs

1 1/2 ilbs firm tofu, cut into 1 1/2" slabs (see Note below)
1/4 cup hosin sauce
1/4 cup Chinese rice wine or sake
2 1/2 TB soy sauce
1 1/2 TBL sugar
1 1/2 TBL catsup
1 TBL minced garlic (three cloves)
1/2 TBL minced gingerroot
2 red bell peppers, seeded and cut into 1 inch squares
12 button mushrooms
12 small white boiling onions, peeled (bottled onions work fine)

First press the tofu. To do this, cut the tofu into 1 1/2 " slabs
and lay each on a paper towel. Top with another paper towel and
lay a heavy plate on top of each slab. Leave them this way for 15
min. This firms up the tofu so it doesn/t fall apart on the kabobs.
When ready to use the tofu, remove the plate and towels and cut
the tofu up into 1 inch cubes.

In a medium sized bowl, whisk together hosin, wine or sake, soy
sauce, sugar, catsup, garlic, and ginger until combined. Add tofu
and toss gently to coat. Let stand covered at room temperature for
1 hour.

Remove the tofu with a slotted spoon. Add peppers, mushrooms, and
onions to the marinade. Toss to coat. Drain off the remaining

Thread tofu (carefully) and vegetables onto 12 skewers. Place
skewers on the grill (or on a single layer on a broiler pan if you
do them in the oven). Brush with marinade and grill10 minutes.
Turn skewers over and brush with remaining marinade. Griil 10 - 15
minutes longer or until vegetables are tender. Serves 4 (3 skewers


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