Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  firm tofu -- cut into 1" slabs
     1/4           cup  hosin sauce
     1/4           cup  chinese rice wine or sake
  2 1/2    tablespoons  soy sauce
  1 1/2    tablespoons  sugar
  1 1/2    tablespoons  catsup
  1         tablespoon  minced garlic -- (three, cloves)
     1/2    tablespoon  minced gingerroot
     1/2      teaspoon  oil
  2                     red bell peppers -- seeded
                        cut into 1 inch -- squares
  12                    button mushrooms
  12             small  white boiling onions -- peeled (bottled
                        -- onio
                        fine)

Preparation:

* Note: FIrst press the tofu. To do this, cut the tofu into 1 1/2 " slabs and lay each on a paper towel. Top with another paper towel and lay a heavy plate on top of each slab. Leave them this way for 15 min. This firms up the tofu so it doesn/t fall apart on the kabobs. When ready to use the tofu, remove the plate and towels and cut the tofu up into 1 inch cubes. In a medium sized bowl, whisk together hosin, wine or sake, soy sauce, sugar, catsup, garlic, ginger, and oil until combined. Add tofu and toss gently to coat. Let stand covered at room temperature for 1 hour. Remove the tofu with a slotted spoon. Add peppers, mushrooms, and onions to the marinade. Toss to coat. Drain off the remaining marinade. Thread tofu (carefully) and vegetables onto 12 skewers. Place skewers on the grill (or on a single layer on a broiler pan if you do them in the oven). Brush with marinade and grill10 minutes. Turn skewers over and brush with remaining marinade. Griil 10 - 15 minutes longer or until vegetables are tender.

Nutritional Information:

236 Calories (kcal); 9g Total Fat; (30% calories from fat); 19g Protein; 27g Carbohydrate; 0mg Cholesterol; 733mg Sodium