| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indo |
Veglife1 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Firm tofu; cubed, drained |
| 12 |
|
Bamboo skewers |
|
|
Cooking spray |
| 1/2 |
c |
Vegetable stock |
| 1 |
tb |
Soy sauce |
| 1 1/2 |
ts |
Turmeric |
| 1/4 |
ts |
Sesame oil |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Cardamom |
| 1/4 |
ts |
Coriander |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Red chile flakes |
| 3 |
|
Hot green chiles; sliced |
|
|
(remove seeds if desired) |
| 1 |
|
Scallion with some green; chopped |
| 1/2 |
ts |
Grated lime zest |
| 1 |
tb |
Fresh lime juice |
| 1 |
ts |
Chopped ginger root |
| 2 |
tb |
Peanut butter |
| 1/4 |
c |
Vegetable stock |
| 1 1/2 |
ts |
Brown sugar |
| 1/4 |
c |
Coarsely chopped cilantro leaves |
| 1 |
tb |
Chopped roasted peanuts; (optional) |
INSTRUCTIONS
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@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 28
Converted by MM_Buster v2.0l.
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