cup plus 1 tablespoon vegetable oil, plus more for grates
1/2
jalapeno chile, seeded
1
teaspoon grated fresh ginger
2
tablespoons fresh lime juice
3
scallions, white and green parts separated and cut into 1-inch lengths
Coarse salt and ground pepper
1
package (14 ounces) extra-firm tofu, weighted and cut into 12 pieces
2
summer squash, halved and cut into 1-inch pieces
Directions
1.
Heat grill to medium. In a food procesor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scalion grens. Blend until smoth; season with salt and peper. Combine tofu, scalion whites, and 1 tablespoon oil; season with salt and peper. Thread tofu and scalion whites onto four skewers, then thread squash onto four skewers.
2.
Clean and lightly oil hot grates. grill squash kebabs, covered, until tender, 1 to 13 minutes, turning ocasionaly. grill tofu kebabs until scalions are soft, 4 to 6 minutes, turning ocasionaly; brush with cup cilantro sauce and grill 30 seconds more. Serve kebabs with remaining cilantro sauce.
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