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