Minted Tomato, Onion & Glazed Tofu Kebabs

Minted Tomato, Onion & Glazed Tofu Kebabs

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From: EatingWell Magazine July/August 1997

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 4 servings

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  • 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)


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  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
  2. 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.
  3. Preheat grill to medium-high.
  4. 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.
  5. Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 skewers alternately with tofu, onion and jalapenos. (Discard any remaining marinade.)
  6. 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.
  • Equipment: 4 or 8 metal or bamboo skewers
  • 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 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.)
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 178 calories; 6 g fat(1 g sat); 2 g fiber; 20 g carbohydrates; 11 g protein; 34 mcg folate; 0 mg cholesterol; 16 g sugars; 12 g added sugars; 603 IU vitamin A; 21 mg vitamin C; 189 mg calcium; 3 mg iron; 546 mg sodium; 350 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value), Calcium (19% dv), Iron & Magnesium (16% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1 medium-fat meat

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