Veg-tofu kabobs; Peanut-coconut milk sauce

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easy - grilling

 

 

* Exported from MasterCook *

 

Peanut Satay Sauce

 

Recipe By : 30-minute Vegetarian Grilling

Serving Size : 4 Preparation Time :0:15

Categories : Sauces

 

Amount Measure Ingredient -- Preparation Method

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1 small onion

1 tablespoon olive oil

1 dried chile pepper

2 tablespoons soy sauce

1 lime -- juiced

1 tablespoon light brown sugar

8 tablespoons crunchy peanut butter

2/3 cup coconut milk, light

salt -- to taste

 

This peanut butter sauce is one of my favorite recipes for cooking the

humble ground nut (an alternative name reflecting the fact that peanuts

grow on the ground). The sauce is based on a recipe I was given years ago

in the South Pacific, and it goes well with any Asian-inspired kabobs such

as the Vegetable Satay.

 

1 Finely chop the onion. Heat the oil in a small saucepan and add the

onion; cook over medium heat for about 5 minutes, until softened. Turn up

the heat and continue cooking for about 2 minutes, until golden.

 

2 Crush the chili pepper and add it to the saucepan. Cook for 30 seconds

more. Add the soy sauce, lime juice, and sugar. Remove from the heat.

 

3 Stir in the peanut butter; then add enough coconut milk to give the sauce

a thick pouring consistency. Season to taste with salt. Serve as a sauce or

dip.

 

COOK'S TIP ~ You can store this sauce in a screw-topped jar in the

refrigerator for up to one month. Do not add the coconut milk until just

before serving. To use, simply heat gently and add enough coconut milk to

give the correct consistency.

 

Nutrition facts per serving: 316 calories, 27 g total fat (10 g saturated

fat), 0 mg cholesterol, 721 mg sodium, 14 g carbohydrate, 2 g fiber, 9 g

protein. Daily values: 3% vitamin A, 4% vitamin C, 1% calcium, 9% iron.

 

 

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* Exported from MasterCook *

 

Vegetable Satay

 

Recipe By : 30-minute Vegetarian Grilling

Serving Size : 4 Preparation Time :0:00

Categories : Grilling

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu

1 medium carrot

1 medium zucchini

2 teaspoons ground cumin

4 tablespoons soy sauce

2 tablespoons red wine vinegar

2 tablespoons light brown sugar

Peanut Satay Sauce (see recipe)

Garnish:

lime wedges

flatleaf parsley

 

For classic satay, the chosen meat is cut into thin pieces, then marinated

with sugar, spices, and a little soy sauce so it can cook through quickly

without drying out. Here, strips of zucchini and carrot are wrapped around

cubes of marinated tofu and served with the traditional peanut sauce to

echo the classic flavorings. I suggest marinating the tofu for 1 hour, but

this can be reduced to 30 minutes if you are in a hurry.

 

1 Cut the tofu into 1 1/2-inch cubes and place in a shallow dish. Mix the

cumin, soy sauce, vinegar, and sugar; pour over the tofu. Cover and chill

for 1 hour, turning tofu occasionally.

 

2 Just before serving, trim off the ends of the carrot and zucchini. Using

a vegetable peeler, thinly slice strips off the carrot and zucchini, making

thin ribbons. Wrap a ribbon of zucchini or carrot around each cube of tofu

and thread onto metal skewers.

 

3 Place the kabobs on the grill rack; grill for 5 to 10 minutes, turning

occasionally, until the vegetables are golden. Garnish with lime wedges and

flat-leaf parsley and serve with the Peanut Satay Sauce.

 

Nutrition facts per serving: 88 calories, 3 g total fat (0 g saturated

fat), 0 mg cholesterol, 308 mg sodium, 7 g carbohydrate, 1 g fiber, 8 g

protein. Daily values: 40% vitamin A, 1% vitamin C, 3% calcium, 11% iron.

 

 

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