Grilled Barbecue Tofu Kebabs
|Extra firm tofu||12 1⁄2 Ounce (1 Package)|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh ginger||1 Tablespoon|
|Barbecue sauce||1⁄3 Cup (5.33 tbs)|
|Pineapple chunks in juice||20 Ounce (1 Can)|
|Whole button mushrooms||10 Ounce (About 16 Mushroom)|
|Scallions||10 (Cut Into 2" Lengths)|
|Red bell peppers||2 , cut in to 24 chunks|
|Green bell peppers||2 , cut in to 24 chunks|
|Brown rice||3⁄4 Cup (12 tbs)|
Drain the tofu and place between double layers of paper towel in a colander over a bowl.
Place a small plate on the tofu and then place the 20-ounce can pineapple chunks on the plate and let stand for 30 minutes.
Cut the tofu into 24 cubes.
In a large bowl, combine the garlic, ginger, and barbecue sauce.
Add the tofu, pineapple (with juice), mushrooms, scallions, and bell peppers.
Marinate for 1 hour.
Meanwhile, prepare the rice according to package directions.
Coat a grill rack or broiler-pan rack with cooking spray.
Preheat the grill or broiler.
Thread 8 (12") skewers alternately with the tofu, pineapple, mushrooms, scallions, red peppers, and green peppers.