Title: Pacific Rim Brochettes
Categories: Vegetarian
Yield: 4 Servings

1	lb	Extra firm tofu, drained
1		Stalk fresh lemon grass
1/2	bn	Fresh mint, chopped
6		Garlic cloves
1		Serrano pepper, seeded & - minced
2	tb	Cilantro stems, chopped
2	tb	Fresh ginger, chopped
3		Green onions, chopped
1	ts	Peanut butter, optional
2	tb	Brown sugar
1	tb	Coconut milk, optional
		Juice of 1 lime
1/4	c	Liquid tamarind
2	tb	Soy sauce -----------Brochettes
6		Green onions
2	md	Tomatoes, cut into eighths
6	sm	Jalapeno peppers, optional
1/4	lb	Snow peas
1/4	lb	Button mushrooms
		Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice into pieces 2" X 1" X 1/2". Cut each chunk crosswise & set aside. Slice & discard all but bottom 3" of lemon grass. With a wooden mallet, pound the base to release the aromatic oils. In a food processor, combine lemon grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process in short bursts for 30 seconds. Add remaining ingredients & process for 1 minute. Transfer to glass container & add tofu pieces. Cover & marinate for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place vegetables & tofu on sqewers, alternating for colour. (Group snow peas i threes so they don't cook too quickly). Place skewers on hot grill & brush with remaining marinade. Grill, turning once till vegetables are tender. Should take 5 minutes or so. Garnish with cilantro & serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5 g Fiber.

"Vegetarian Times" July, 1993

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