Grilled Barbecue Tofu Kebabs Recipe
Ingredients
| Firm tofu package | 1 | |
| 1 large clove garlic, minced | ||
| Minced ginger | 1 Tablespoon | |
| Barbecue sauce | 1/3 Cup (16 tbs) | |
| Pineapple chunks | 1 Can (10oz) | |
| 16 whole button mushrooms (about 10 ounces) | ||
| 10 scallions, cut into 2" lengths | ||
| 2 red bell peppers, cut into 24 chunks | ||
| 2 green bell peppers, cut into 24 chunks | ||
| Brown rice | 3/4 Cup (16 tbs) | |
Directions
Drain the tofu and place between double layers of paper towel in a colander over a bowl.
Place a small plate on the tofu and then place the 20-ounce can pineapple chunks on the plate and let stand for 30 minutes.
Cut the tofu into 24 cubes.
In a large bowl, combine the garlic, ginger, and barbecue sauce.
Add the tofu, pineapple (with juice), mushrooms, scallions, and bell peppers.
Marinate for 1 hour.
Meanwhile, prepare the rice according to package directions.
Coat a grill rack or broiler-pan rack with cooking spray.
Preheat the grill or broiler.
Thread 8 (12") skewers alternately with the tofu, pineapple, mushrooms, scallions, red peppers, and green peppers.
Place a small plate on the tofu and then place the 20-ounce can pineapple chunks on the plate and let stand for 30 minutes.
Cut the tofu into 24 cubes.
In a large bowl, combine the garlic, ginger, and barbecue sauce.
Add the tofu, pineapple (with juice), mushrooms, scallions, and bell peppers.
Marinate for 1 hour.
Meanwhile, prepare the rice according to package directions.
Coat a grill rack or broiler-pan rack with cooking spray.
Preheat the grill or broiler.
Thread 8 (12") skewers alternately with the tofu, pineapple, mushrooms, scallions, red peppers, and green peppers.
Chef
