Recipe: Glazed Tofu Kabobs

GLAZED TOFU KABABS

1 lb firm tofu; reduced fat
32 small pitted prunes
1 fresh pineapple
FOR THE GLAZE:
1/2 cup apricot jam
1/2 cup soy sauce
3 cloves garlic, minced
1 tsp asian sesame oil

Press the tofu under a heavy skillet for 30 minutes to get out excess moisture. Cut into 32 3/4-inch cubes.

Meanwhile, plump the prunes by placing in warm water covering for 30 minutes. Drain well.

Peel and core the pineapple and cut into 32 3/4-inch cubes.

TO MAKE THE GLAZE:
Combine the jam, soy sauce, garlic, ginger, and sesame oil in a heavy saucepan. Bring to a boil. Reduce the heat and simmer for 3 minutes whisking steadily. Correct the seasoning, adding more soy sauce or sesame oil to taste.

Marinate the tofu and prunes in the glaze for 2 hours, turning gently.

WHEN READY TO COOK:
Thread the ingredients onto eight 10-inch skewers, alternating tofu, prune and pineapple. Reserve the marinade.

Preheat the grill or broiler.

Grill the kebabs over a medium flame for 1 to 2 minutes per side or until cooked, basting with the glaze. Or cook them under the broiler on a sheet of foil that has been spray-oiled. Brush the kebabs one last time with the glaze before serving.

Servings: 4
Source: High-Flavor low-fat Vegetarian Cooking by Steven Raichlen