Grilled Tofu With Summer Vegetables

Course : Grilling
Serves: 12
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16 ounces firm Chinese tofu -- cubed
3/4 cup teriyaki sauce
12 large mushrooms -- halved
1 medium red bell pepper - cut into 1 inch pieces
1 medium green bell pepper - cut into 1 inch pieces
1 large white onion - cut into 1 inch pieces
12 skewers bamboo skewers - soaked in water for 1 hour
2 tablespoons canola or safflower oil
2 cups grill sauce

Preparation / Directions:

1. Combine tofu and teriyaki sauce in sealed plastic bag. Freeze overnight and thaw next day. Turn bag once or twice during thawing process. Reserve marinade. 2. Place tofu, peppers, onion, and mushrooms on skewers, alternating the order, beginning and ending with tofu. Combine oil with reserved marinade and brush on the tofu and vegetables. 3. Place on a grill and brown on all sides. brush on BBQ sauce and grill a while longer.

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