Recipe for Grilled Tofu and Vegetable Brochettes 
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Yield:
4
Ingredients:
Amount Ingredient
1 x block Firm tofu cut into 3/4" cubes
1/3 lb Crimini or shiitake mushrooms stems removed
1 lrg Red bell pepper stemmed, seeded, and cut 1" suares
1 med Red or yellow onion peel, cut in wedges
(root end on to hold wedges together)
1 x recipe Sesame Spinach see * Note
----------------- MARINADE MIXTURE ----------------
4 x Scallions coarsely chopped
2 tsp Chopped garlic
2 tbl Peeled, chopped fresh ginger
3 tbl Olive or canola oil
1/2 cup Soy sauce
2 tbl Brown sugar
2 tsp Toasted sesame oil
Instructions:
Instructions: For the marinade add scallions, garlic and ginger to a food processor or blender and pulse until finely chopped (can also be done by hand).

In a small skillet, heat the olive oil and stir-fry scallions mixture for a minute or two. Stir in the soy sauce and sugar and bring to a boil. Off heat, cool slightly and stir in sesame oil and red chile flakes, if using. Cool and pour over the tofu cubes and marinate for at least 1 hour and up to 4 hours.

Soak bamboo skewers in water for at least 30 minutes and then attractively thread pieces of marinated tofu, mushrooms, peppers and onions on skewers. Brush vegetables with leftover marinade and then grill or broil until vegetables are crisp and tender. Serve with Sesame Spinach.

This recipe yields 4 to 6 servings.

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