Indonesian Tofu Satés

2 1/2 hours Prep: 10 minutes Cook: 18 minutes

177 calories per serving view nutrition facts

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1/4	cup	kecap (ketjap) manis
2	tablespoons	soy sauce, sodium reduced
4	cloves	garlic	minced
1	tablespoon	canola oil
1	tablespoon	rice vinegar
2	teaspoons	cumin	ground
1	teaspoon	coriander
21	ounces	tofu	extra-firm water-packed, patted dry and cut into 1-inch cubes, about 1/2 package
1/4	cup	peanut butter	smooth natural
1/4	cup	water
2	tablespoons	ketchup
2	teaspoons	hot chili sauce

Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl.

Reserve 2 tablespoons of the marinade in a medium bowl.

Place tofu in a large sealable plastic bag.

Pour the remaining marinade into the bag.

Marinate in the refrigerator for at least 2 hours or overnight.

Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine.

Refrigerate until ready to use.

Position rack in upper third of oven; preheat broiler.

Line a broiler pan or baking sheet with foil and coat with cooking spray.

Remove the tofu from the marinade and thread equal amounts onto six 12-inch skewers.

(If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning.)

Broil the skewers until the tofu is heated through, 6 to 8 minutes per side.

Serve the satés with the reserved peanut sauce for dipping.

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Serving Size 95g

Amount per Serving

Calories 177 62% of calories from fat