Yield: 4 servings
2-3 Tbsp. minced jalapeno
2 Tbsp. reduced-sodium soy sauce
2 tsp. brown sugar
1 tsp. grated ginger
1 pound firm tofu, cut into 12 chunks
2 cups green California grapes
2 cups steamed brown rice
2 Tbsp. chopped cilantro
Preheat grill to high. In a small bowl, mix the jalapeno, soy, sugar and ginger and toss. Add the tofu and mix. Thread the tofu and grapes onto 4 skewers. Grill 2-4 minutes or until heated through.
Divide rice between 4 bowls, top with the skewers and sprinkle with cilantro.