Spicy Tofu Kabobs

Spicy Tofu Kabobs
1 1/2 ilbs firm tofu, cut into 1 1/2" slabs (see Note below)
1/4 cup hosin sauce (available in almost any market with the soy sauce)
1/4 cup Chinese rice wine or sake
2 1/2 TB soy sauce
1 1/2 TBL sugar
1 1/2 TBL catsup
1 TBL minced garlic (three cloves)
1/2 TBL minced gingerroot
2 red bell peppers, seeded and cut into 1 inch squares
12 button mushrooms
12 small white boiling onions, peeled (bottled onions work fine)

* 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, and ginger 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. Serves 4 (3 skewers each.)