Name: Tofu Satay
Ingredients: 12 6 inch bamboo skewers; soak in water 30; ; min; 20 oz Chinese-style reduced fat tofu; cut in 1"; Cubes; 4 Scallions; cut in 1" pc.; 1/4 c Tamari sauce; 1 tb Light brown sugar; 1 tb Lime juice; 2 Cloves garlic; minced; 1/4 ts Crushed red pepper flakes; 2 tb Reduced fat creamy peanut butter; Spinach leaves; for garnish

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Vegetarian	New, Vegtime5	12	servings

INGREDIENTS

12		6 inch bamboo skewers; soak in water 30
		; min
20	oz	Chinese-style reduced fat tofu; cut in 1"
		Cubes
4		Scallions; cut in 1" pc.
1/4	c	Tamari sauce
1	tb	Light brown sugar
1	tb	Lime juice
2		Cloves garlic; minced
1/4	ts	Crushed red pepper flakes
2	tb	Reduced fat creamy peanut butter
		Spinach leaves; for garnish

INSTRUCTIONS

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.

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