Indonesian Tofu Satay

Indonesian Tofu Satay

Ingredients:

1 package (10 1/2 ounces) light-extra firm tofu

2-3 tablespoons reduced sodium soy sauce, divided

2 tablespoons reduced fat peanut butter

2 tablespoons honey

1 tablespoon bead, or unsulphured molasses

1 tablespoon lemon juice

1 tablespoon chopped gingerroot

1 tablespoon finely chopped Serrano or jalapeño chili

3 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon dark oriental sesame oil

2 tablespoons thinly sliced green onions and tops

Instructions:1. Place the tofu on a shallow plate, lay another plate on top of it, and put one or two 16 ounce filled cans on top. Let stand for 15 to 30 minutes until all excess moisture is squeezed out. 2. Cube the tofu into 3/4 inch blocks and thread them throw 6 skewers. Arrange in a baking dish in one layer and coat lightly with 1 to 2 tablespoons of soy sauce. Cover with plastic wrap and chill for at least 1 hour. 3. In a food processor or blender pulse 1 tablespoon soy sauce and the rest of the ingredients, excluding the green onions, until creamy. Mix in the green onions with a spatula. 3. Place tofu kebabs in a 400 degree F oven and bake for 20 minutes. Remove from oven and move to a serving dish. Serve sauce on side or over kebabs. Make sure to use light-extra firm tofu because it is much lower in fat than regular-extra firm tofu. This also works well with chicken, pork, or shrimp.

Nutritional Information:Per Serving— Calories: 94 Carbohydrates: 11.9g Protein: 5.8g Total Fat: 3.1g Saturated Fat: 0.5g Cholesterol: 0mg Fiber: N/A Sodium: 235mg

Submitted by Jo