Minted Tomato, Onion & Glazed Tofu Kebab
Source of Recipe
South Beach Diet Online
List of Ingredients
1 pound extra-firm tofu, drained
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated fresh ginger
16 fresh mint leaves
4 ripe plum tomatoes, quartered and seeded
1 onion, peeled, quartered and separated into layers
2 jalapeño peppers, seeded and cut into 1/2-inch pieces
1/4 cup Indonesian Sweet Soy Sauce
Recipe
Cut tofu in half horizontally, making two large slices about 1 inch thick. Cover a cutting board with aluminum foil and place it so that one end extends over the sink. Prop up the other end so the board slants slightly toward the sink. Place tofu slices on the board, side by side. Cover tofu with a second sheet of foil. Place another cutting board or a baking sheet over the foil and weight it with heavy cans or books. Let stand for 15 minutes; remove weights and cut tofu into 1 1/2-inch pieces.
Prepare a charcoal fire or preheat a gas grill.
In a medium bowl, blend lime juice, soy sauce and ginger. Add tofu and toss to coat. Cover with plastic wrap; marinate in the refrigerator for 15 minutes.
Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 doubled skewers alternately with tofu, onion and jalapeños. Discard marinade.
Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, for 7 minutes. Brush with Indonesian Sweet Soy Sauce and grill until vegetables are softened and tofu is well glazed, about 3 minutes more. Serve immediately.
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