Ingredients:
1 lb extra firm tofu, pressed and drained
16 cherry tomatoes
16 button mushroomsSauce:
2 TBS peanut butter
1 TBS minced ginger
1 TBS soy sauce
1 TBS sugar
2 cloves garlic, minced
1 TBS rice vinegar
1/2 tsp (to taste) chili paste
1 cup coconut milkInstructions:
- Bamboo skewers soaked in water.
- Cut drained tofu into large cubes.
- Combine peanut butter, ginger, soy sauce, and garlic in a bowl or blender and mix well.
Add sugar, chili paste, vinegar, and mix. Add coconut milk and stir to blend. Salt to taste.
- Combine tofu with half the sauce in a bowl or shallow dish. Turn and allow to marinate at least an hour. Drain tofu and skewer with cherry tomatoes and mushrooms.
- Oil a grill and heat. Grill the skewers, brushing with sauce until tofu is golden- about 4 or 5 minutes per side.
- Serve with jasmine rice and sauce to garnish.
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