Up until now, grilled tofu intimidated me because I couldn't imagine how to prevent the tofu from sticking to the grill without using oil, and lots of it. But my husband prepared the "Ginger-Lime-Glazed Bean Curd Skewers" (page 40) using a grill basket so the skewers didn't sit directly on the barbeque grill. This worked like a charm, and we did not have to oil the grill or the grill basket. The marinade is packed with flavor, made from soy sauce, ginger, lime, vinegar, garlic, and brown sugar. Although the recipe calls for a pound of tofu, there is plenty of marinade for double that amount. We marinated and grilled 21 ounces, and had to stop ourselves from eating the entire batch in one sitting, it was that good! This dish is found in the appetizer section of the book, but we served it for dinner with green salad and couscous. Be sure to use the firmest tofu you can find for best results.