Tofu Sate with Green Chile And Lime Sauce

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1/4 ts Sesame oil
1/4 ts Cumin
1 tb Soy sauce
12 Bamboo skewers
1/4 ts Black pepper
1/4 ts Cardamom
1/2 c Vegetable stock
1/4 c Vegetable stock
1 Scallion with some green;
1/4 c Coarsely chopped cilantro
1/4 ts Coriander
(remove seeds if desired)
1/2 ts Grated lime zest
1 tb Fresh lime juice
1 tb Chopped roasted peanuts;
1/4 ts Red chile flakes
2 tb Peanut butter
Cooking spray
1 1/2 ts Brown sugar
3 Hot green chiles; sliced
1 ts Chopped ginger root
2 lb Firm tofu; cubed, drained
1 1/2 ts Turmeric

Original recipe makes 6 servings



Makes 6 servings Indonesia, Thailand, and Malaysia are famed for their "sates, "or "satays, "which simply means "skewered and grilled "Fiery chile- based condiments, or "sambals," are served with most meals. 1. In a large bowl, combine marinade ingredients. Add tofu, cover, and refrigerate overnight. 2. Soak skewers in ice water 20 minutes. Drain tofu, reserving marinade. Thread tofu on skewers. Spray all sides with cooking spray. Preheat broiler or prepare grill. 3. Broil or grill until evenly browned, brushing frequently with reserved marinade. 4. While skewers are cooking, prepare sauce: Place all sauce ingredients except cilantro and peanuts in blender. Blend until smooth. Pour in serving bowl. Just before serving, stir in cilantro. Garnish with chopped peanuts, if desired. VEGAN PER SERVING: 156 CAL (41% from fat). 12g PROT. 7g FAT. 9g CARB. 221mg SOD. 0mg CHOL, 1g FIBER By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 28

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