Ingredients for Indonesian Style Tofu Satay
- Lite Extra Firm Tofu
- Reduced Sodium Soy Sauce
- Reduced Fat Peanut Butter
- 2 tablespoons honey
- Lemon Juice
- Unsulphured Molasses
- Gingerroot
- Serrano Peppers
- Garlic Cloves
- Chili Powder
- Dark Sesame Oil
- 2 green onions, finely chopped
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How to Make Indonesian Style Tofu Satay
- Press the tofu to remove excess moisture using a tofu press or by wrapping it in paper towels and placing a heavy object on top for at least 30 minutes.
- Cut the pressed tofu into 1-inch cubes. Thread the tofu cubes onto 6-8 skewers.
- Arrange the skewers in a single layer in a baking dish.
- In a food processor or blender, combine 1/4 cup soy sauce, 2 tablespoons peanut butter, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 teaspoon grated ginger, 1 clove garlic, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, and 1/4 teaspoon red pepper flakes. Blend until completely smooth.
- Pour the marinade over the tofu skewers, ensuring they are fully coated. Cover the baking dish and refrigerate for at least 1 hour (or up to 4 hours for maximum flavor).
- Preheat your oven to 400°F (200°C).
- Bake the tofu skewers for 20-25 minutes, flipping halfway through, until golden brown and heated through.
- While the tofu is baking, finely chop 2 green onions. Stir the chopped green onions into the reserved marinade.
- Serve the baked tofu satay immediately, drizzled with the remaining marinade. Garnish with extra chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
60g
Fat
1g
Carbs
6g
