Diabetes Forecast July 2005

Recipe of the Month

Teriyaki Tofu Kebabs

4 servings/serving size: 4 skewers

8 bamboo skewers
¾ lb. extra-firm tofu, drained and cut into 32 cubes
1 red pepper, cut into 16 squares
1 cup canned pineapple chunks, reserve ½ cup juice
1 Tbsp. low-sodium soy sauce
1 clove garlic, minced
2 tsp. minced ginger

1. Soak skewers in water for 30 minutes to prevent them from burning when you grill.
2. Meanwhile, place the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid.
3. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.
4. Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple onto the skewers.
5. Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source.
6. Grill or broil the kebabs about 5 minutes per side, basting with the marinade. Serve with brown rice if desired.

Nutrition Facts (without brown rice)