Grilled Black Bean Tofu Kabobs

Black Bean Marinade: In large bowl, whisk together black bean sauce, vinegar, soy sauce, sesame oil, vegetable oil, garlic and green onion.

Cut tofu into twenty-four 3/4-inch (2 cm) cubes; add to marinade and toss to coat. Cover and marinate in refrigerator, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Seed, core and cut yellow pepper in half; cut each half into 8 pieces and add to bowl. Cut eggplant into sixteen 1-1/2 inch (4 cm) cubes; add to bowl along with tomatoes and gently stir to coat.

Onto each of 8 soaked wooden skewers and reserving marinade, alternately thread 3 pieces tofu and 2 pieces each yellow pepper, eggplant and tomatoes.

Place on greased grill over medium-high heat; close lid and grill, turning once and basting occasionally with reserved marinade, until browned, 8 to 10 minutes.