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