Drain the tofu, arrabge it in a single layer on a baking sheet or tray lined with paper towels. Cover with another baking sheet & weight with heavy objects. Let stand for 1 or 2 hours. Combine all the marinade ingredients in a non-reactive bowl & blend well. Cut each slab of tofu into 4 rectangles & arrange them in a shallow non-reactive container. Pour marinade over the tofu &, cover & refrigerate for 24 hours. Return to room temperature before grilling. An hour before cooking, place sesame seeds in a small skillet over medium heat & toast until fragrant, about 5 minutes. Cool on a plate. Prepare an open grill for moderate direct heat. Soak 8 bamboo skewers for about 20 minutes. Remove tofu, reserving the marinade. Beginnig with the root end, thread the onion pieces lengthwise on skewers alternating with the tofu. Order the onion pieces to look like a whole onion. When the grill is ready, lightly brush the rack with oil. Place tofu on the rack & cook, turning to grill each side & brushing frequently with the marinade until lightly browned on all sides. Sprinkle the tofu with reserved sesame seeds & serve immediately. James McNair, "James McNairs Grill Cookbook" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (511g)|
|Recipe Makes: 4|
|Calories from Fat: 473 (72%)|
|Amt Per Serving||% DV|
|Total Fat 52.6g||70 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 21.8g|
|Cholesterol 0mg||0 %|
|Sodium 576.1mg||20 %|
|Potassium 797.4mg||21 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 14.3g|
|Protein 19g||27 %|
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Calories per serving: 658
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