Indonesian (Javanese, Sundanese, Minang)

Indonesian-Style Tofu Satay

Name: Indonesian-Style Tofu Satay
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 8 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 1 package lite extra-firm tofu (16 ounce); 0.25 cup halal-certified reduced sodium soy sauce; 0.25 cup reduced-fat peanut butter; 0.25 cup honey; 0.25 cup lemon juice; 0.25 cup unsulphured molasses; 2 tbsp finely chopped gingerroot; 1 finely chopped serrano peppers; 3 garlic cloves; 2 tsp chili powder; 1 tbsp dark sesame oil; 3 tbsp thinly sliced green onions

Tofu, honey and unsulphured molasses grilled, with a kick of chilli. It comes to the table with kabobs.

1 hr 50 min · Serves 8 · Medium

Method

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Time: Prep 90 min · Cook 20 min · 110 min total
Difficulty: medium

1
Press the tofu to remove excess moisture (place it in a shallow dish, place a plate over it and one or two 16 oz cans on top of that. Let it stand until the excess liquid has drained from the tofu, 15-30 min.).
30 min
2
Cut tofu into 3/4 inches cubes and arrange on 6 skewers. Place in single layer in baking dish.
3
Process remaining ingredients, except green onions, in food processor or blender until smooth.
4
Pour over tofu kabobs and refrigerate, covered, 1 hours Drain, reserving marinade. Bake tofu kabobos at 4oo degrees for 20 minute Mix green onions into reserved marinade and serve with kabobs.