- Cook Time
- Prep Time
- 4 ServingsServings
- 15 ounces Firm tofu*, drained
- 1/4 cup Low sodium soy sauce
- 1 tablespoon Packed brown sugar
- 1 tablespoon Each finely chopped green onion and cilantro
- 1 teaspoon Curry powder
- 1/4 teaspoon Crushed red chilies
- 1 Red or green bell pepper, cut into 1-inch squares
- 3 tablespoons Warm water
- 1/2 cup Soynut butter
- 2 tablespoons Soy sauce
1 Tofu Satay: 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.
2 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**.
3 Grill over medium heat or broil until browned on all sides; baste several times during cooking. Makes 4 servings.
4 Soybutter: 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.
5 Serving suggestion: Serve with bottled hot chili sauce.
6 If refrigerated water-pack tofu is not available, substitute shelf-stable (silken) tofu. Broil in oven, without putting cubes on skewer, until lightly browned.
7 Soak bamboo skewers in water 1 hour or longer to prevent exposed parts from burning.
Source: © 2010, United Soybean Board