Diabetic Teriyaki Tofu Kabobs - 17g carbs, fiber unknown

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Diabetic Teriyaki Tofu Kabobs - 17g carbs, fiber

unknown

 

8 bamboo skewers

3/4 pound extra firm tofu, drained and cut into 32

cubes

1 red pepper, cut into 16 squares

1 cup canned pineapple chunks, reserve 1/2 cup juice

1 tablespoon lite soy sauce

1 clove garlic

2 teaspoons minced ginger

 

 

 

 

 

 

 

Soak skewers in water for 30 minutes to keep them from

burning as you cook the skewers.

Meanwhile, put the tofu, red pepper, and pineapple

chunks in a plastic bag or container with a lid. Add

reserved pineapple juice, soy sauce, garlic, and

ginger. Marinate for at least 30 minutes.

Drain, reserving marinade to baste. Thread the tofu,

red pepper, and pineapple on the skewers.

Prepare an outdoor grill or oven broiler with the rack

set 6 inches from the heat source. Grill or broil the

kabobs about 5 minutes per side, basting with the

marinade. Serve with brown rice.

 

Serving Size: 2 skewers, Total Servings: 4

 

Per Serving: Calories: 107; Protein: 7 g; Sodium: 147

mg; Fat: 2 g; Carbohydrates: 17 g

Exchanges: 1 Carbohydrate, 1 Very Lean Meat

 

Author: Hope Warshaw and Robyn Webb The Diabetes Food

and Nutrition Bible

Formatted by Chupa Babi: 12.05.07

 

ChupaNote: you can easily vary the veggies on the

skewers. I use the pineapple to go with the marinade,

but anything else is doable: mushrooms, other peppers,

chunks of apples or pears, anything that will skewer!

 

 

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