Title: Vietnamese Tofu Kabobs with Watercress Salad
Categories: New, Vegtime8
Yield: 4 servings

1/4 c Fresh lime juice
2 tb Tamari or dark soy sauce
2 tb Light or dark brown sugar
1 tb Vegetable oil
4 md Clove garlic; minced
2 Serrano or jalapeno chile
-peppers
Seeded and minced
1 lb Extra-firm tofu; well
-drained
1 lg Red bell pepper
Cut into 1 1/4-inch pieces
5 c Watercress; (4 oz.)
Tough stems trimmed
1 c Thinly sliced seedless
-cucumber
1 c Bean sprouts; rinsed
1/4 c Unsalted dry-roasted
-peanuts; coarsely chopped

4 SERVINGS DAIRY-FREE

Tofu really perks up when it soaks in the flavors of this vibrant
Asian-inspired marinade. If you are using wooden skewers, remember to soak
them in water for at least 1 hour to prevent them from scorching on the
grill.

In small bowl, whisk together lime juice, tamari, sugar, oil, garlic and
peppers. Blot tofu dry with paper towels and cut into 11/4-inch cubes.
Place in shallow glass or ceramic dish. Spoon half the lime juice mixture
over tofu, stirring gently to coat. Cover and marinate in the refrigerator
at least 2 hours or up to 1 day. Stir 1 tablespoon water into remaining
lime juice mixture (this will become salad dressing), cover and
refrigerate.

Prepare a hot charcoal fire or preheat gas grill on high. Remove tofu from
marinade, reserving marinade for basting. Alternately thread tofu cubes and
red pepper pieces onto four 14-inch or eight 10-inch skewers. In large
bowl, combine watercress, cucumber and bean sprouts.

Lightly oil grill rack. Grill tofu skewers, turning and basting
occasionally with reserved marinade, until lightly browned on all sides, 6
to 8 minutes total. Toss watercress salad with reserved dressing. Divide
salad among plates and top with tofu skewers. Sprinkle with peanuts and
serve right away.

PER SERVING: 209 CAL.; 14G PROT.; 12G TOTAL FAT (1g SAT. FAT); 17G CARB.; 0
CHOL.; 496MG SOD.; 3G FIBER

Converted by MC_Buster.

By Kathleen on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 26

Converted by MM_Buster v2.0l.