Tofu satay

Yield: 12 servings

Measure Ingredient
12 \N 6 inch bamboo skewers; soak in water 30
\N \N ; min
20 ounces Chinese-style reduced fat tofu; cut in 1\"
\N \N Cubes
4 \N Scallions; cut in 1\" pc.
¼ cup Tamari sauce
1 tablespoon Light brown sugar
1 tablespoon Lime juice
2 \N Cloves garlic; minced
¼ teaspoon Crushed red pepper flakes
2 tablespoons Reduced fat creamy peanut butter
\N \N Spinach leaves; for garnish

Drain bamboo skewers. Alternately thread tofu cubes and scallion pieces onto skewers; arrange on a shallow plate. Combine tamari or soy sauce, 2 tablespoons water, brown sugar, lime juice, garlic, and red pepper flakes; mix well. Drizzle over skewers; let stand at least 30 minutes at room temperature, turning once or turn skewers to coat both sides; cover and refrigerate up to 8 hours before cooking.

Preheat broiler. Arrange skewers on rack of broiler pan, reserving marinade in small bowl. Broil 4-5 inches from heat source 4 minutes; turn and continue broiling about 4 minutes or until hot. Meanwhile, combine peanut butter with 1 tablespoon water and reserved marinade. Cover; cook over low heat until heated, about 1 minute; mix well with a fork. Arrange skewers on spinach-lined platter; serve peanut dipping sauce in shallow bowl. Serve warm or at room temperature. Makes 12 appetizer servings. 1 gram of fat per serving. |

Recipe by: December 1996 Vegetarian Times Converted by MM_Buster v2.0l.

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