Tofu and Vegetable Kebabs

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Tofu and Vegetable Kebabs

 

1/4 cup lite soy sauce

3 tablespoons hoisin

1 tablespoon rice vinegar

1 tablespoon sesame oil

1/4 to 1/2 teaspoon Asian chile paste

16 ounces extra-firm tofu, packed in water, drained

1 cup cherry tomatoes

1 tablespoon toasted sesame seeds

 

Combine the soy sauce, hoisin, rice vinegar, sesame oil and chile paste in a

baking dish. Place the tofu in a single layer on top of the sauce, and gently

turn the cubes over to coat each surface with the sauce. Refrigerate the dish

for 20 to 30 minutes, turning the tofu once.

While tofu marinates, soak the skewers if needed. Coat the grill rack or broiler

pan with cooking spray and heat.

Thread the skewers with the tofu and cherry tomatoes. Transfer the marinade to a

small saucepan and boil for 3 minutes.

Grill the skewers about 3 minutes, turn and grill another 3 minutes, or until

the vegetables are crisp-tender and the tofu is well marked.

To serve, drizzle the boiled marinade over the kebabs and sprinkle with the

sesame seeds.

Makes 4 servings.

Calories 174, Fat 8 g, Carbs 12 g, Sodium 787 mg, Fiber 2 g.