jeudi 29 janvier 2015

Grilled Tofu With Summer Vegetables


Yield: 12 Servings
16 oz firm chinese tofu,cubed
3/4 c teriyaki sauce
12 lg mushrooms,halved
1 red bell pepper cut into 1
-pieces
1 green bell pepper cut into
-1 piece,s
1 lg white onion cut into 1
-pieces
12 bamboo skewers soaked in
-water for,1 hour
2 T canola (or safflower oil)
2 c barbecue sauce - (see
-separate reci,pe)
1. Combine tofu and teriyaki sauce in sealed plastic bag. Freeze
overnight and thaw next day. Turn bag once or twice during thawing
process. Reserve marinade.
2. Place tofu, peppers, onion, and mushrooms on skewers, alternating
the order, beginning and ending with tofu. Com bine oil with reserved
marinade and brush on the tofu and vegetables. Place on a grill and
brown on all sides. brush on BBQ sauce and grill a while longer.

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