Instructions: Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.

Cut tofu into 3/4- to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4- to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.

Alternate tofu and potato chunks with red pepper pieces on skewers.

Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.

This recipe yields 8 servings.

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