Title: Spicy tofu kabobs
 Categories: Main dish, Digest
      Yield: 4 Servings
 
  1 1/2    Lbs firm tofu, cut into 1
           " slabs*
    1/4 c  Hosin sauce
    1/4 c  Chinese rice wine or sake
  2 1/2 tb Soy sauce
  1 1/2 tb Sugar
  1 1/2 tb Catsup
      1 tb Minced garlic (three
           -cloves)
    1/2 tb Minced gingerroot
    1/2 ts Oil
      2    Red bell peppers, seeded
           -and cut into 1 inch
           -squares
     12    Button mushrooms
     12 sm White boiling onions,
           -peeled (bottled onions
           -work fine)
 
  * Note: FIrst press the tofu. To do this, cut the tofu into 1 1/2 "
  slabs and lay each on a paper towel. Top with another paper towel and
  lay a heavy plate on top of each slab. Leave them this way for 15
  min. This firms up the tofu so it doesn/t fall apart on the kabobs.
  When ready to use the tofu, remove the plate and towels and cut the
  tofu up into 1 inch cubes.
  
  In a medium sized bowl, whisk together hosin, wine or sake, soy sauce,
  sugar, catsup, garlic, ginger, and oil until combined. Add tofu and
  toss gently to coat. Let stand covered at room temperature for 1 hour.
  
  Remove the tofu with a slotted spoon. Add peppers, mushrooms, and
  onions to the marinade. Toss to coat. Drain off the remaining
  marinade.
  
  Thread tofu (carefully) and vegetables onto 12 skewers. Place skewers
  on the grill (or on a single layer on a broiler pan if you do them in
  the oven). Brush with marinade and grill10 minutes. Turn skewers over
  and brush with remaining marinade. Griil 10 - 15 minutes longer or
  until vegetables are tender. Serves 4 (3 skewers each.)
  
  "Donna Sullivan"  From Fatfree Digest
  April-May 1994, Formatting by Sue Smith (using MMCONV)