Tofu Indonesian-style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Ethnic, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/4 | c | Smooth peanut butter |
| 1/4 | c | Soy sauce |
| 1/4 | c | Water |
| 1/2 | t | Oriental sesame oil |
| 1/2 | t | Ground ginger |
| 1 | t | Rice vinegar |
| 1 | T | Brown sugar, firmly packed |
| 2 | Garlic cloves | |
| minced or pressed | ||
| 1 | T | Sesame seed |
| 3 | Green onions | |
| ends trimmed thinly | ||
| sliced | ||
| 1 | lb | Regular tofu, drained |
| Hot cooked rice | ||
| Major Grey chutney |
INSTRUCTIONS
In a small bowl, stir together peanut butter, soy sauce, water, sesame oil, ginger, vinegar, and sugar until smooth. Mix in garlic, sesame seed, and onions. Spoon about 1/4 of the peanut butter mixture into an 8-inch-square pan. Cut tofu ito 4 equal slices. Lay slices side by side in pan (trim slices to fit, if needed, tucking scraps into corners). Spoon remaining sauce over tofu. If made ahead, cover and chill up to 4 hours. Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25 minutes. Transfer tofu to plates with a spatula; spoon sauce onto tofu and rice. Offer chutney to add to taste. Per serving: 228 cal.; 15 g protein; 15 g fat (2.4 g sat.); 11 g carbo.; 1,115 mg sodium; 0 mg chol. Source: Amelia Lane - Bend, Oregon : Sunset magazine - April, 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 134
Total Fat: 16g
Cholesterol: 0mg
Sodium: 618mg
Potassium: 349.6mg
Carbohydrates: 23.4g
Fiber: 2.2g
Sugar: 5.9g
Protein: 17.8g