Teriyaki Tofu Kabob


2 packages of extra firm tofu (drained, pressed and cut into 6-8 cubes)
2 plum tomatoes
1 green pepper
1/2 red onion

1/4 cup Sesame oil
1 bottle Kikkoman teriyaki marinade
Sesame seeds
3-4 cloves of garlic minced
Juice of one lime or lemon (optional)

1 head of Savoy cabbage
2 carrots
1 cucumber
1/4 cup sesame oil
1/4 cup rice vinegar
Juice of 1 lime
Soy sauce to taste

Mix marinade in shallow baking dish and place cubed tofu in dish, turn to make sure it is covered. Cover and refrigerate for an hour, turning once after 30 minutes.

Skewer tofu with the vegetables while either heating the grill or broiler on high.

Cook until desired doneness – I broiled in the high shelf for about 12 minutes total.

For coleslaw, shred the vegetables, mix well with other ingredients, cover and refrigerate until ready to serve (tossing before presenting).


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