Grilled Tofu Steaks with Veggie Kabobs

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   To make Tofu Steaks: Place tofu between two cutting boards, and top with heavy pot or several cans to press out liquid.

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   Drain 1 hour, then pat dry.

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   Cut tofu blocks lengthwise into 4 slices.

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   2.

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   Combine soy sauce, sherry, hoisin sauce, ginger, orange juice concentrate, sesame oil, and chili-garlic sauce in container.

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   Add tofu, and toss to coat.

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   Refrigerate 3 hours, or up to 2 days.

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   3.

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    To make Veggie Kabobs: Oil grill grates and preheat grill to medium.

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    Thread all vegetables onto skewers, and brush with oil.

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    Grill onions and mushrooms 15 minutes, and snap peas 5 minutes, turning occasionally.

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    4.

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    Meanwhile, drain Tofu Steaks, reserving marinade.

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    Grill 8 minutes, or until browned and crispy.

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    5.

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    Heat reserved marinade in small saucepan until simmering.

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    Pour over tofu steaks, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.