| 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
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