Yield: 12 servings
|12 \N||6 inch bamboo skewers; soak in water 30|
|\N \N||; min|
|20 ounces||Chinese-style reduced fat tofu; cut in 1\"|
|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.