Tofu Satay

Description
Makes 4 servings. Serving suggestion: Serve with Spicy Soybutter Sauce or bottled hot chili sauce. Recipe from United Soybean Board

Ingredients

 * 16 oz firm tofu, drained (If refrigerated water-pack tofu is not available, substitute shelf-stable (silken) tofu. Broil in oven, without putting cubes on skewer, until lightly browned.)
 * ¼ cup soy sauce
 * 1 tbsp vegetable oil
 * 1 tbsp packed brown sugar
 * 1 tbsp finely chopped green onions
 * 1 tbsp cilantro
 * 1 tsp curry powder
 * ¼ tsp crushed red chilies
 * 1 red or green bell pepper, cut into 1-inch squares

Spicy soybutter sauce

 * ½ cup soybutter
 * 3 tbsp warm water
 * 2 tbsp soy sauce
 * 1 tbsp lime juice
 * 1 tbsp honey
 * 1 clove garlic, minced
 * 1 tsp chopped cilantro
 * ¼ tsp crushed red chilies

Directions

 * 1) Cut tofu into 1-inch cubes. Drain on several layers of paper towels to remove as much moisture as possible.
 * 2) Place in single layer in shallow pan.
 * 3) Combine remaining ingredients, except peppers, and pour over tofu; turn cubes to coat all sides.
 * 4) Marinate 1 hour turning cubes after 30 minutes.
 * 5) Alternate tofu and peppers on 4 bamboo skewers. (Soak bamboo skewers in water 1 hour or longer to prevent exposed parts from burning.)
 * 6) Grill over medium heat or broil until browned on all sides; baste several times during cooking.

Spicy soybutter sauce

 * 1) Mix all ingredients with a fork; if thinner consistency is desired, add more warm water.
 * 2) May be served at room temperature or warm over low heat, stirring occasionally, or microwave at High 45 to 60 seconds.
 * 3) Use as dipping sauce for tofu satay. Makes 3/4 cup.

Tofu Satay
Nutritional Analysis Per Serving: 214 cal., 17.9 g pro., 12.2 g fat (48% cal. from fat), 12.5 g carb., 0 mg chol., 2.9 g fiber, 2300 mg sodium.

Spicy soybutter sauce
Nutritional Analysis Per Tablespoon: 65 cal., 2.2 g pro., 3.7 g fat (53% cal. from fat), 5.3 g carb., 0 mg chol., 0.4 g fiber, 228 mg sodium.