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    Minted Tomato, Onion & Glazed Tofu Kebabs

    Tofu kebabs with fresh mint, ripe tomato and onion make a delightful vegetarian supper from the grill. Pressing the tofu before marinating allows it to really absorb the flavors, plus the resulting firmer texture makes the tofu easier to grill.

    Ingredients

    • 1 14-ounce package extra-firm water-packed tofu, drained
    • 1 tablespoon lime juice
    • 1 tablespoon reduced-sodium soy sauce
    • 1 teaspoon minced fresh ginger
    • 16 fresh mint leaves
    • 4 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 kecap manis, (see Note)

    Instructions

    Step 1
    Cut tofu in half horizontally, making two large slices about 1 inch thick. Fold a clean kitchen towel and place it on a cutting board or large plate. Set the tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 15 minutes; remove the weight and cut the tofu into 1 1/2-inch pieces.
    Step 2
    Preheat grill to medium-high.
    Step 3
    Combine lime juice, soy sauce and ginger in a medium bowl. Add tofu and toss to coat. Cover and marinate in the refrigerator for 15 minutes.
    Step 4
    Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 skewers alternately with tofu, onion and jalapeños. (Discard any remaining marinade.)
    Step 5
    Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, for 7 minutes. Brush with kecap manis and grill until the vegetables are softened and the tofu is well glazed, about 3 minutes more.

    Tips

    Note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It’s used as a flavoring, marinade or condiment in Indonesian cooking. Find it in Asian food markets or online at importfood.com. To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce. 

    Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

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