1 lb Extra firm tofu, drained 1 ea Stalk fresh lemon grass 1/2 bn Fresh mint, chopped 6 ea Garlic cloves 1 ea Serrano pepper, seeded & -- minced 2 tb Cilantro stems, chopped 2 tb Fresh ginger, chopped 3 ea Green onions, chopped 1 ts Peanut butter, optional 2 tb Brown sugar 1 tb Coconut milk, optional Juice of 1 lime 1/4 c Liquid tamarind 2 tb Soy sauce ------------Brochettes 6 ea Green onions 2 md Tomatoes, cut into eighths 6 sm Jalapeno peppers, optional 1/4 lb Snow peas 1/4 lb Button mushrooms Cliantro leaves to garnish Gently pres tofu between kitchen towels to remove excess water. Slice into pieces 2" X 1" X 1/2". Cut each chunk crosswise & set aside. Slice & discard all but bottom 3" of lemon grass. With a wooden mallet, pound the base to release the aromatic oils. In a food processor, combine lemon grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process in short bursts for 30 seconds. Add remaining ingredients & process for 1 minute. Transfer to glass container & add tofu pieces. Cover & marinate for 4 to 6 hours. BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place vegetables & tofu on sqewers, alternating for colour. (Group snow peas i threes so they don't cook too quickly). Place skewers on hot grill & brush with remaining marinade. Grill, turning once till vegetables are tender. Should take 5 minutes or so. Garnish with cilantro & serve. PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5g Fiber. VT July, 1993
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