Tofu sate with green chile and lime sauce

6 servings

Ingredients

Quantity Ingredient
2 pounds Firm tofu; cubed, drained
12 Bamboo skewers
Cooking spray
½ cup Vegetable stock
1 tablespoon Soy sauce
1½ teaspoon Turmeric
¼ teaspoon Sesame oil
¼ teaspoon Cumin
¼ teaspoon Cardamom
¼ teaspoon Coriander
¼ teaspoon Black pepper
¼ teaspoon Red chile flakes
3 Hot green chiles; sliced
(remove seeds if desired)
1 Scallion with some green; chopped
½ teaspoon Grated lime zest
1 tablespoon Fresh lime juice
1 teaspoon Chopped ginger root
2 tablespoons Peanut butter
¼ cup Vegetable stock
1½ teaspoon Brown sugar
¼ cup Coarsely chopped cilantro leaves
1 tablespoon Chopped roasted peanuts; (optional)

Directions

MARINADE

SAUCE

Makes 6 servings

Indonesia, Thailand, and Malaysia are famed for their "sates, "or "satays, "which simply means "skewered and grilled "Fiery chile- based condiments, or "sambals," are served with most meals.

1. In a large bowl, combine marinade ingredients. Add tofu, cover, and refrigerate overnight.

2. Soak skewers in ice water 20 minutes. Drain tofu, reserving marinade.

Thread tofu on skewers. Spray all sides with cooking spray. Preheat broiler or prepare grill.

3. Broil or grill until evenly browned, brushing frequently with reserved marinade. 4. While skewers are cooking, prepare sauce: Place all sauce ingredients except cilantro and peanuts in blender. Blend until smooth.

Pour in serving bowl. Just before serving, stir in cilantro. Garnish with chopped peanuts, if desired.

VEGAN

PER SERVING: 156 CAL (41% from fat). 12g PROT. 7g FAT. 9g CARB. 221mg SOD.

0mg CHOL, 1g FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 28 Converted by MM_Buster v2.0l.

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