Indonesian Tofu Satay

Even people who say they don't like tofu will enjoy this.

  • 2 cloves garlic
  • 1" cube fresh ginger root, peeled

  • 1/4 c. boiling water
  • 2 Tbsp. soy sauce
  • 2 Tbsp. peanut butter
  • 2 tsp. honey or sugar
  • 1/2 tsp. ground coriander
  • 1/2 tsp. vinegar or lemon juice
  • 1/8 tsp. cayenne (more is better!)

  • 1 lb. extra-firm tofu

  • 1 Tbsp. oil

Chop the garlic and ginger root in a food processor. Add everything except tofu and oil and process until smooth. Slice the tofu into 1/2-inch slices. Spread the oil on the bottom of an 8" x 8" pan. Pour a thin layer of sauce into the pan, then arrange the tofu slices in a single layer. Pour over the rest of the sauce. Let sit to marinate at least one hour.

Bake at 375°F for 20-25 minutes. Serve with rice and vegetables.

4-6 servings

Per serving: 138 calories; 9g protein; 8g fat; 6g carbohydrate;

Source: Tofu Cookery by Louise Hagler (The Book Publishing Company, 1990), ISBN 0-913990-76-0

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