• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Glazed Tofu Kababs

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 1 lb Firm tofu; reduced fat
  • 32 sm Pitted prunes
  • 1 Fresh pineapple


1/2 c Apricot jam
1/2 c Soy sauce
3 cl Garlic; minced
1 ts Asian sesame oil

Press the tofu under a heavy skillet for 30 minutes to
get out excess moisture. Cut into 32 3/4-inch cubes.
Meanwhile, plump the prunes by placing in warm water
covering for 30 minutes. rain well. Peel and core
the pineapple and cut into 32 3/4-inch cubes.
For the glaze, combine the jam, soy sauce, garlic,
ginger, and sesame oil in a heavy saucepan. Bring to
a boil. Reduce the heat and simmer for 3 minutes
whisking steadily. Correct the seasoning, adding more
soy sauce or sesame oil to taste.
Marinate the tofu and prunes in the glaze for 2 hours,
turning gently. Thread the ingredients onto eight
10-inch skewers, alternating tofu, prune and
pineapple. Reserve the marinade. Preheat the grill
or broiler. Grill the kebabs over a medium flame for 1
to 2 minutes per side or until cooked, basting with
the glaze. Or cook them under the broiler on a sheet
of foil that has been spray-oiled. Brush the kebabs
one last time with the glaze before serving.

Nutritional info per serving: 395 cal; 12g pro, 81g
carb, 6g fat (13%) Exchanges: .1 veg, 4.3 fruit, 1.3
meat, .3 fat

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