Grilled Tofu & Vegetable Kebabs

http://www.eatingwell.com/articles_recipes/recipes/recipes_summer03/tofu_kebabs.htm

Ingredients

Tofu & Marinade
One 14-ounce package extra-firm regular tofu
3 tablespoons reduced-sodium soy sauce
2 tablespoons hoisin sauce (see Ingredient Note)
2 tablespoons Chinese rice wine, sake or medium-dry sherry
1 tablespoon peanut oil or canola oil
1 tablespoon honey
1/2 teaspoon chile puree with garlic

Kebabs
2 cups broccoli florets
1 teaspoon peanut oil or canola oil
6 scallions, white and light green parts, cut into 2-inch lengths
1 cup cherry tomatoes or grape tomatoes

Prep time: 10 minutes
Start to finish: 50 minutes (including marinating time)
Equipment: Eight 12-inch skewers. (Soak wooden skewers for 1/2 hour to prevent scorching.)
Degree of difficulty: Easy

To make:
1. To prepare tofu & marinade: Drain tofu and pat dry with paper towels. Cut into 11/2-inch squares; place in a medium bowl. Combine soy sauce, hoisin sauce, rice wine (or sake or sherry), oil, honey and chile puree in a small bowl. Gently toss tofu with 1/4 cup of the marinade (reserve the remainder). Cover and marinate in the refrigerator for 30 minutes, gently turning the tofu once.
2. To prepare kebabs: Steam broccoli until tender-crisp, about 2 minutes. Refresh under cold running water.
3. Heat grill to medium-high.
4. Thread tofu onto 4 skewers and brush with oil. Alternately thread broccoli, scallions and tomatoes onto 4 more skewers and brush with some of the reserved marinade. Reserve half the remaining marinade for basting and half for sauce.
5. Lightly oil the grill rack (see Grilling Tip). Grill skewers, turning carefully with a metal spatula after 2 to 3 minutes and basting with reserved marinade, until the tofu is well scored with grill marks and the vegetables are softened and blackened along the edges. The tofu should take about 6 minutes, the vegetables 7 to 8 minutes. Warm the remaining marinade in a microwave or on the stovetop and serve with kebabs.

Grilling Tip: Oil the grill rack just before cooking. The grill should already be heated and the coals or burners adjusted for the correct temperature. Oil a folded paper towel. Hold it with tongs and pull it toward you over the rack. Do not use cooking spray on a hot grill.

Makes 4 servings.
Per serving: 213 calories; 12 g total fat (2 g sat, 2 g mono); 0 mg cholesterol; 16 g carbohydrate; 14 g protein; 3 g fiber; 583 mg sodium.