Curry Tofu-And-Bell Pepper Skewers With Sticky Coconut Couscous

• 1/3 cup rice vinegar
• 3 tablespoons prepared mango chutney
• 2 tablespoons grapeseed oil or peanut oil
• 2 tablespoons hot Madras curry powder or mild curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1 (14-ounce) package extra-firm tofu, cut into 24 (1-inch) cubes
• 8 (10-inch) bamboo skewers
• 2 large bell peppers, cut into 1-inch pieces
• 1/4 cup packed fresh cilantro leaves

1. Combine first 6 ingredients in a blender; blend until smooth. Pour mixture into a 13- x 9-inch baking dish, and add tofu cubes, turning to coat. Marinate 45 minutes, turning occasionally. Meanwhile, soak skewers in water at least 30 minutes.
2. Preheat grill to medium-high heat (350u0b0 to 400u0b0). Thread tofu and bell peppers on skewers, reserving marinade.
3. Grill skewers, turning occasionally, 6 to 8 minutes or until peppers are lightly charred and tender. Serve with Sticky Coconut Couscous; sprinkle with cilantro.

rice vinegar, mango, grapeseed oil, curry, ground cumin, salt, cubes, bamboo skewers, bell peppers, cilantro

Taken from www.myrecipes.com/recipe/tofu-bell-pepper-skewers (may not work)