Pacific rim brochettes
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Pacific rim brochettes
Last updated 6/12/2012 12:47:29 AM. Recipe ID 8231. Report a problem with this recipe.
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      Title: Pacific rim brochettes
 Categories: Vegetarian
      Yield: 4 Servings
      1 lb Extra firm tofu, drained
      1 ea Stalk fresh lemon grass
    1/2 bn Fresh mint, chopped
      6 ea Garlic cloves
      1 ea Serrano pepper, seeded &
           -- minced
      2 tb Cilantro stems, chopped
      2 tb Fresh ginger, chopped
      3 ea 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
      6 ea 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.; 5g Fiber.
  VT July, 1993

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Recipe ID 8231 (Apr 03, 2005)

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