Mambo Sprouts

Grilled Tofu Satay

Submitted by Jeannine S. of Encinitas, CA, for the Mambolicious Recipe Contest 2009.

Ingredients:

Marinade:

• 2 Tbsp. San J Reduced Sodium Tamari Soy Sauce
• 2 Tbsp. sesame oil
• 2 Tbsp. sherry
• 2 lbs. extra-firm tofu, sliced 1 inch thick and patted very dry, then cut into 1-inch cubes and patted again
• 1 red bell pepper, cut into 1-inch squares
• 1 Italian squash, cut into rounds

Sauce:

• 1/4 cup canned coconut milk (see tip)
• 1/4 cup natural-style peanut butter, smooth or chunky
• 1 1/2 tsp. curry powder
• 1 1/2 Tbsp. San J Reduced Sodium Tamari Soy Sauce
• 1/3 cup San J Thai Peanut Sauce
• Dash of cayenne pepper

Directions:

1. Combine the marinade ingredients in a large bowl.
2. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly.
3. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.
4. Prepare the grill or preheat the oven to 450° F.
5. To make the sauce, place all of the sauce ingredients in a food processor and blend until smooth.
6. Pour into a decorative serving bowl. It can be served hot or room temperature.
7. Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce.
8. Thread the tofu, squash and red peppers on skewers. (Bamboo skewers must be soaked for 30 minutes.)
9. Cook the tofu on the hot grill at least 20 minutes, turning it occasionally. The tofu is done when it is a deep golden brown.
10. Serve alongside a bowl of sauce for dipping.

Servings: 4