AICR Summer Tofu Kebab with Peanut Sauce xp

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AICR Summer Tofu Kebab with Peanut Sauce

Peanut Sauce:

1/4 cup peanut butter*

1/4 cup canned crushed pineapple, plus 2-4 Tbsp. juice

2 minced garlic cloves

1/4 tsp. (or to taste) red pepper flakes

1 Tbsp. lemon juice

1 Tbsp. reduced-sodium soy sauce

Marinade:

1 Tbsp. reduced-sodium soy sauce,

Juice of 1 lime (1/4 cup)

1 Tbsp. honey

1 tsp. grated fresh ginger

1/4 tsp. red pepper flakes, or to taste

Kebabs:

3 yellow summer squash, peeled and cut into 12 pieces

1 small green bell pepper, seeded and cut into 8 squares

4 fat spring onions (ends and green tops removed), cut diagonally in

half, or 1 medium red onion, cut in 8 wedges

7-8 oz. spicy marinated tofu, preferably Thai or Southwestern flavor

4 8-inch metal skewers

 

 

 

 

 

 

Heat a well-oiled grill or preheat the broiler. Make the dipping

sauce: In a blender, combine the peanut butter, pineapple, garlic,

red pepper flakes, lemon juice and soy sauce. Purée until the sauce

is smooth. You can thin the sauce with more lemon juice, as needed.

Set it aside or refrigerate, tightly covered, up to 24 hours.

 

Make the marinade: In a large bowl mix the soy sauce with the lime

juice, honey, ginger and red pepper flakes. Add the vegetables and

toss to coat. Let them stand for 15-30 minutes.

 

To make the skewers, alternate the vegetables and tofu and brush them

with the leftover marinade.

 

Grill them for about 2 minutes per side until the vegetables are

tender and lightly browned.

 

Serve with the Peanut Dipping Sauce, either hot, warm, or at room

temperature.

 

*For those allergic to peanuts, substitute commercially prepared

toasted almond butter.

 

Per serving: 270 calories, 14 g. total fat (3 g. saturated fat), 22 g.

carbohydrate, 19 g. protein, 5 g. dietary fiber, 594 mg. sodium.

 

Formatted by Chupa Babi in MC: 07.08.06

Source: American Institute of Cancer Research Online Newsletter

 

ChupaNote: to marinate tofu: drain off fluid. Put tofu block in a

freezer container with a cover, cover with marinade. Freeze overnight.

Defrost. Strain off marinade, and squeese tofu like a sponge. It will

be tasty and dense. Perfect for kabobs!!!

 

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