Grilled Tofu Steaks with Veggie Kabobs

• 2 16-oz. pkgs. extra-firm tofu
• 13 cup low-sodium soy sauce
• 13 cup sherry
• 1/4 cup hoisin sauce
• 2 Tbs. minced fresh ginger
• 2 Tbs. frozen orange juice concentrate, thawed
• 1 Tbs. toasted sesame oil
• 1 tsp. chili-garlic sauce
• 12 oz. mushrooms
• 2 sweet onions, quartered
• 1/2 lb. sugar snap peas

1. 1.
2. To make Tofu Steaks: Place tofu between two cutting boards, and top with heavy pot or several cans to press out liquid.
3. Drain 1 hour, then pat dry.
4. Cut tofu blocks lengthwise into 4 slices.
5. 2.
6. Combine soy sauce, sherry, hoisin sauce, ginger, orange juice concentrate, sesame oil, and chili-garlic sauce in container.
7. Add tofu, and toss to coat.
8. Refrigerate 3 hours, or up to 2 days.
9. 3.
10. To make Veggie Kabobs: Oil grill grates and preheat grill to medium.
11. Thread all vegetables onto skewers, and brush with oil.
12. Grill onions and mushrooms 15 minutes, and snap peas 5 minutes, turning occasionally.
13. 4.
14. Meanwhile, drain Tofu Steaks, reserving marinade.
15. Grill 8 minutes, or until browned and crispy.
16. 5.
17. Heat reserved marinade in small saucepan until simmering.
18. Pour over tofu steaks, and serve.

pkgs, soy sauce, sherry, hoisin sauce, fresh ginger, orange juice concentrate, sesame oil, chiligarlic sauce, mushrooms, sweet onions, sugar snap peas

Taken from www.vegetariantimes.com/recipe/grilled-tofu-steaks-with-veggie-kabobs/ (may not work)