1 lb Extra firm tofu, drained

1 ea Stalk fresh lemon grass

1/2 bn Fresh mint, chopped

6 ea Garlic cloves

1 ea Serrano pepper, seeded &

-- minced 2 tb Cilantro stems, chopped

2 tb Fresh ginger, chopped

3 ea Green onions, chopped

1 ts Peanut butter, optional

2 tb Brown sugar

1 tb Coconut milk, optional

Juice of 1 lime 1/4 c Liquid tamarind

2 tb Soy sauce

------------Brochettes 6 ea Green onions

2 md Tomatoes, cut into eighths

6 sm Jalapeno peppers, optional

1/4 lb Snow peas

1/4 lb Button mushrooms

Cliantro leaves to garnish Gently pres tofu between kitchen towels to remove excess water. Slice into pieces 2" X 1" X 1/2". Cut each chunk crosswise & set aside. Slice & discard all but bottom 3" of lemon grass. With a wooden mallet, pound the base to release the aromatic oils. In a food processor, combine lemon grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process in short bursts for 30 seconds. Add remaining ingredients & process for 1 minute. Transfer to glass container & add tofu pieces. Cover & marinate for 4 to 6 hours. BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place vegetables & tofu on sqewers, alternating for colour. (Group snow peas i threes so they don't cook too quickly). Place skewers on hot grill & brush with remaining marinade. Grill, turning once till vegetables are tender. Should take 5 minutes or so. Garnish with cilantro & serve. PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5g Fiber.

VT July, 1993