Tofu Kebabs
INGREDIENTS:
1/4 c Smooth peanut butter - minced or pressed
1/4 c Soy sauce 1 tb Sesame seed
1/4 c -Water 3 Green onions
1/2 ts Oriental sesame oil -ends trimmed, thinly sliced
1/2 ts Ground ginger 1 lb Regular tofu; drained
1 ts Rice vinegar Hot cooked rice
1 tb Brown sugar, firmly packed Major Grey chutney
2 Garlic cloves
1/4 c Smooth peanut butter - minced or pressed
1/4 c Soy sauce 1 tb Sesame seed
1/4 c -Water 3 Green onions
1/2 ts Oriental sesame oil -ends trimmed, thinly sliced
1/2 ts Ground ginger 1 lb Regular tofu; drained
1 ts Rice vinegar Hot cooked rice
1 tb Brown sugar, firmly packed Major Grey chutney
2 Garlic cloves
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.
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.