Recipe brought to you by?United Soybean Board
- 15 oz. firm tofu
- 1/4 cup plus 2 Tbsp. low-sodium soy sauce
- 1 Tbsp. packed brown sugar
- 1 Tbsp. each finely chopped green onion and cilantro
- 1 tsp. curry powder
- 1/2 tsp. crushed red chilies
- 1 red or green bell pepper, cut into squares
- 3 Tbsp. warm water
- 1/2 cup soynut butter
- 1 Tbsp. each lime juice and honey
- 1 clove garlic, minced
Cut tofu into 1-inch cubes. Drain on several layers of paper towels to remove as much moisture as possible. Place in single layer in shallow pan.
Combine ??? cup soy sauce, brown sugar, green onion, cilantro, curry powder and ??? tsp. crushed red chilies (save ??? tsp. for sauce), and pour over tofu. Marinate 1 hour turning cubes after 30 minutes. Alternate tofu and peppers on 4 water-soaked bamboo (or metal) skewers. Grill over medium heat or broil until browned on all sides; baste several times during cooking.
For the soynut butter dipping sauce, mix remaining ingredients with a fork; if thinner consistency is desired, add more warm water. May be served at room temperature or warmed over low heat.
Makes 4 servings.
Nutrition per skewer: 167 calories, 16.2g protein, 9.7g carbohydrates, 3g dietary fiber, 8.8g fat, 363mg sodium per tablespoon dipping sauce: 65 calories, 2.2g protein, 5.3g carbohydrates, 0.4g dietary fiber, 3.7g fat, 228mg sodium