These brochettes, or kabobs, are a good first course when you have the grill out for dinner. They are also easily cooked in the broiler. We often serve kabobs as an entrée: Adding more vegetables and serving with rice and a salad makes the kabobs a complete meal. When available, use fresh wild mushrooms instead of or in addition to the button mushrooms and add a special touch to your meal.

INGREDIENTS

• JAPANESE MARINADE:
• 1 tablespoon ginger juice
• 2 tablespoons white miso
• 4 tablespoons barley malt
• 1 tablespoon tamari
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• cayenne or chili paste to taste
• 1/8 teaspoon salt

• GRILLED TOFU, GREEN ONION, SWEET PEPPER, AND MUSHROOM BROCHETTES:
• 1/2 pound firm tofu, rinsed and cut into 16 squares
• 16 mushrooms (fresh shiitake mushrooms are wonderful if available)
• 2 bunches of green onion, cut into 16 pieces
• 1 red bell pepper, cut into 1- to 2-inch cubes

INSTRUCTIONS

• JAPANESE MARINADE:

1.  Mix all ingredients together.
2. Marinade is sufficient quantity for 8 to 10 small kabobs.

• GRILLED TOFU, GREEN ONION, SWEET PEPPER, AND MUSHROOM BROCHETTES

1. On bamboo skewers, alternate 2 pieces each of tofu, mushroom, onion, and pepper.
2. Dip or brush each kabob generously with the marinade and place in a pan to marinate for 30 minutes to 2 hours.
3. Place the skewers on tin foil on the grill or in the broiler, turning the kabobs as they brown until cooked on all sides, approximately 10 minutes. Makes 8 small kabobs.

NOTE:

• TOFU:
• Tofu is made from soy milk, which is then curdled in a process similar to how cheese is made using nigari, a natural coagulant extracted from seawater, instead of rennet. When comparing equal amounts of tofu and dairy milk, you’ll find that tofu contains more calcium. It is high in protein, its fat is unsaturated, and it is entirely free of cholesterol.
• Tofu comes in 3 forms: soft, medium, and firm. Tofu is bland by itself, but it absorbs other flavors well when cooked. It can take on many different textures, depending on your cooking method. If marinated and baked ahead of time, tofu holds up beautifully in stews and stir fries. Soft tofu, with its creamy texture, is best used in sauces, soups, and salad dressings. Sometimes it is best to press soft tofu, extracting extra liquid and allowing it to be firm and easier to work with. To press the tofu, cut the tofu in half lengthwise, and place each half on a towel. Cover the tofu with a plate and place a weight on the plate {a jar filled with water, or a can of beans, anything to press the liquid out). Leave the weight on for about 20 to 30 minutes. Firm tofu does not need to be pressed.