THAI TOFU SKEWERS WITH PEANUT SAUCE
- Author: From Akasha Richmond's THE ART OF TOFU (c) 1997 Morinaga Publications (Photo: Kate Lewis)
- Servings: 4-6
- Calories per Serving: 175
For Peanut Sauce:
1/2 cup reduced fat peanut butter
1/2 cup light sweetened coconut milk
1/2 cup pureed Morinaga Silken Tofu - Lite Firm
1 clove garlic, pressed or minced
2 tsp. tamarind paste
3 Tbsp. fresh lemon juice
2 Tbsp. light soy sauce
2 Tbsp. honey
2 Tbsp. white miso
1 tsp. Thai chili paste (optional)
1/2 tsp dried red chili flakes (optional)
2 packages Morinaga Silken Tofu - Extra Firm, cut crosswise into 1/2-inch slices
2 Tbsp. light soy sauce or tamari
4 Tbsp. toasted sesame seeds
6-inch bamboo skewers
In a food processor or blender, combine all Peanut Sauce ingredients until creamy.
After removing from the package and slicing into 1/2-inch slices, place on a tray, cover with plastic wrap, and freeze for at least 3 hours. Defrost in the microwave, warm water, or overnight in the fridge. Pat dry with a paper towel.
Lightly coat a heavy cast-iron skillet or grill pan with cooking spray and place on medium-high heat. Grill tofu squares on each side for about 2-3 minutes or until tofu is browned and crispy. Drizzle with soy sauce and sprinkle with sesame seeds.
Let cool, then skewer on bamboo sticks and serve with Peanut Sauce.