Ingredients

• 2 cups white wine
• 1 cup yellow curry paste
• 2 cups olive oil
• 1 organic firm tofu, cut into strips
• 1 red bell pepper, diced into 2-inch pieces
• 1 red onion, diced into 2-inch pieces
• 1/2 baby shiitake mushrooms, cleaned, stems discarded
• 1 Japanese eggplant diced into 2-inch pieces

Instructions

1. Mix white wine and curry paste, while mixing slowly add oil to emulsify. Skewer the rest of the ingredients and marinate in curry marinade, let sit 1 hour to overnight.
2. Grill until all vegetables are cooked.
3. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.