What You Need:

1 lb extra firm tofu
1 head of broccoli cut in bite size pieces
2 tbsp sesame seed oil
1 tbsp canola oil
1 tbsp fresh ginger, minced
2 cloves of garlic, minced
1/2 C tamari
1/4 C dry cooking sherry
3 tbsp brown sugar
2 tbsp lime juice
1/4 C pineapple juice
1 tbsp cornstarch
4 oz. snow peas
1 red bell pepper, cubed
4 oz. button mushrooms, trimmed

How to Make It:

Wrap the tofu in a clean kitchen towel and place a heavy object is set on top of the tofu.
Allow the tofu to rest for at least 30 minutes so that any excess water can drain.
Unwrap the tofu and cut into cubes.
In a saucepan over high heat cover the broccoli with water and bring the water to a boil.
Reduce the heat to medium and steam the broccoli 2 minutes or until crisp tender.
Plunge the broccoli into cold water to stop the cooking process and then drain.
Set the grill to medium high temperature.
Put in a saucepan over medium heat both of the oils, garlic and ginger and cook 1 minute, stirring constantly.
Stir in the tamari, sherry, brown sugar and lime juice and bring to a rolling boil.
Mix in the pineapple juice and cornstarch to form a smooth paste.
Stir the mixture into the saucepan and cook 5 minutes or until thick.
Set the sauce aside to cool slightly.
When cooled pour half of the sauce into a shallow bowl.
Add the tofu, broccoli, snow peas, pepper and mushrooms and coat well with the sauce.
Thread the vegetables onto the bamboo skewers and baste with the remaining sauce.
Grill for 10 minutes, or until the vegetables are done, turning occasionally and basting with every turn.