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In a small bowl, stir together peanut butter, soy sauce, water, sesame oil, ginger, vinegar, and sugar until smooth. Mix in garlic, sesame seed, and onions. Spoon about 1/4 of the peanut butter mixture into an 8-inch-square pan. Cut tofu ito 4 equal slices. Lay slices side by side in pan (trim slices to fit, if needed, tucking scraps into corners). Spoon remaining sauce over tofu. If made ahead, cover and chill up to 4 hours. Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25 minutes. Transfer tofu to plates with a spatula; spoon sauce onto tofu and rice. Offer chutney to add to taste. Per serving: 228 cal.; 15 g protein; 15 g fat (2.4 g sat.); 11 g carbo.; 1,115 mg sodium; 0 mg chol. Source: Amelia Lane - Bend, Oregon : Sunset magazine - April, 1992
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (65%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 256.3mg||9 %|
|Potassium 148.2mg||4 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 6.7g|
|Protein 4.7g||7 %|
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Calories per serving: 122
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