Instructions: To make marinade, combine tamari, Sherry and sesame oil in flat-bottomed bowl. Add diced onion, garlic, cayenne, sugar and ginger. Stir. Set aside half of the marinade. Cube the tofu and soak in the remaining mixture for at least 2 hours in the refrigerator.

Prepare the coals in a grill. Put mushrooms and tofu on skewers. Place over hot coals for 10 to 15 minutes, regularly flipping and drizzling with additional marinade. To eat, hold the mushroom by the stem and eat the cap. (The stem isnt edible - the cap is woody and juicy.) Serve with grilled asparagus, summer squash or other vegetables.

Serves 4.

NOTES : We made this recipe over the weekend. Instead of using skewers we laid the pieces on an oiled grilling rack that fits over the grill and then gently turned the pieces a few times. Yum. Very, very good. We will definitely have this again soon. The tofu pieces firmed up along the sides and became a tad crusty and were very tasty. I did squeeze the tofu gently before marinating, used one pound of tofu instead of two, marinated for 24 hours and skipped the oil. Also, I used low-fat tofu.

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