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[]
- Cut tofu into 1-inch cubes. Drain on several layers of paper towels to remove as much moisture as possible.
- Place in single layer in shallow pan.
- Combine remaining ingredients, except peppers, and pour over tofu; turn cubes to coat all sides.
- Marinate 1 hour turning cubes after 30 minutes.
- Alternate tofu and peppers on 4 bamboo skewers. (Soak bamboo skewers in water 1 hour or longer to prevent exposed parts from burning.)
- Grill over medium heat or broil until browned on all sides; baste several times during cooking.
Spicy soybutter sauce[]
- Mix all ingredients with a fork; if thinner consistency is desired, add more warm water.
- May be served at room temperature or warm over low heat, stirring occasionally, or microwave at High 45 to 60 seconds.
- Use as dipping sauce for tofu satay. Makes 3/4 cup.
Nutritional information[]
Tofu Satay[]
Nutritional Analysis Per Serving: 214 calories., 17.9 g pro., 12.2 g fat (48% calories. from fat), 12.5 g carb., 0 mg chol., 2.9 g fiber, 2300 mg sodium.
Spicy soybutter sauce[]
Nutritional Analysis Per Tablespoon: 65 calories., 2.2 g pro., 3.7 g fat (53% calories. from fat), 5.3 g carb., 0 mg chol., 0.4 g fiber, 228 mg sodium.