Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --marinade mixture--
   4                    scallions -- coarsely chopped
   2      teaspoons     garlic -- chopped
   2      tablespoons   fresh ginger -- peeled,
                        - chopped
   3      tablespoons   olive or canola oil
     1/2  cup           soy sauce
   2      tablespoons   brown sugar
   2      teaspoons     toasted sesame oil
     1/4  teaspoon      red chile flakes -- (optional)
   1                    firm tofu -- cut in 3/4 inch
                        cubes
     1/3  pound         crimini or shiitake
                        - mushrooms -- stems removed
   1      large         red bell pepper -- stemmed,
                        -- seeded and cut into
                        -- 1-inch
                        -- squares or diamonds
   1      medium        red or yellow onion -- peeled
                        -- and diced
                        --garnish--
                        sesame spinach

Preparation:

Recipe by: For the marinade add scallions, garlic and ginger to a food processor or blender and pulse until finely chopped (can also be done by hand) In a small skillet, heat the olive oil and stir-fry scallions mixture for a minute or two. Stir in the soy sauce and sugar and bring to a boil. Off heat, cool slightly and stir in sesame oil and red chile flakes, if using.. Cool and pour over the tofu cubes and marinate for at least 1 hour and up to 4 hours. Soak bamboo skewers in water for at least 30 minutes and then attractively thread pieces of marinated tofu, mushrooms, peppers and onions on skewers. Brush vegetables with leftover marinade and then grill until vegetables are crisp and tender. Serve with Sesame Spinach.