Hello Delicious!

Minted Tomato, Onion and Glazed Tofu Kabobs

Ingredients:
1 14-ounce package extra-firm water-packed tofu, drained
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh ginger
16 fresh mint leaves
4 plum tomatoes, quartered and seeded
1 onion, peeled, quartered and separated into layers
2 jalapeño peppers, seeded and cut into 1/2-inch pieces
1/4 cup kecap manis

Directions:
Cut tofu in half horizontally, making two large slices about 1 inch thick. Fold a clean kitchen towel and place it on a cutting board or large plate. Set the tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 15 minutes; remove the weight and cut the tofu into 1 1/2-inch pieces.

Preheat grill to medium-high.

Combine lime juice, soy sauce and ginger in a medium bowl. Add tofu and toss to coat. Cover and marinate in the refrigerator for 15 minutes.

Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 skewers alternately with tofu, onion and jalapeños. (Discard any remaining marinade.)

Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, for 7 minutes. Brush with kecap manis and grill until the vegetables are softened and the tofu is well glazed, about 3 minutes more. 

Note: Kecap manis is a thick, palm sugar˜sweetened soy sauce. It’s used as a flavoring, marinade or condiment in Indonesian cooking