Tofu Kabobs with Cherry Barbecue Sauce

Vegetarian Times Issue: July 1, 2006   p.84

Directions

1. Place tofu on paper towels, and cover with another layer of towels. Set dinner plate on top, and put 2 cans on plate. Let stand 15 minutes, then pat tofu dry. 

2. Whisk together juice and cornstarch in bowl. Warm 1/2 Tbs. oil in saucepan over medium-low heat. Add shallot and sauté 3 to 5 minutes, or until softened. Stir in preserves, ketchup, vinegar, cayenne, coriander and orange juice mixture, and bring to a boil. Simmer 10 to 12 minutes, or until sauce is glossy, stirring frequently. Season to taste with salt and pepper.

3. Brush grill rack with oil, and preheat grill. Thread tofu cubes on skewers. Brush tofu with remaining oil. Sprinkle with salt and pepper.

4. Grill kabobs 6 to 8 minutes, or until cubes are browned, turning occasionally.

5. Transfer to serving platter, and brush with sauce. Serve with remaining barbecue sauce on the side.