Tofu Satay w/Ginger-Cashew Sauce

[Guest guest]

Last Honorable Mention recipe from Vegetarian Times.

 

Karin Baumgardner

Issaquah, WA

 

 

* Exported from MasterCook II *

 

Tofu Satay w/ Ginger-Cashew Sauce - Veg Times

 

Recipe By : Vegetarian Times - October 2000

Serving Size : 6 Preparation Time :0:00

Categories : **To Eat-Lf Asian

Tofu Want To Try

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound extra-firm tofu, drained -- cut in 1 " cubes

1 ;ar green bell pepper -- cut in sm. sqs.

6 ounces baby portobello mushrooms -- stemmed

1 cup cherry tomatoes

1/3 cup low-sodium soy sauce

2 tablespoons fresh lime juice

1 tablespoon brown sugar

1 tablespoon dark sesame oil

2 medium garlic cloves -- minced

fresh cilantro sprigs -- for garnish

GINGER-CASHEW SAUCE:

1 cup raw cashews -- 4 oz.

1 tablespoon dark sesame oil

3 scallions -- chopped

2 medium garlic cloves -- minced

2 teaspoons fresh ginger root -- minced

1/4 cup soy sauce

1/4 cup light coconut milk, canned

1/4 teaspoon hot pepper sauce -- or to taste

 

1. Soak 6 long bamboo skewers in cold water for 30 minutes or use 6 long

metal skewers.

 

2. Thread tofu, bell pepper, mushrooms, and tomatoes alternately on skewers.

Place in single layer in large glass baking dish. In small bowl, whisk

together soy sauce, lime juice, brown sugar, sesame oil, and garlic. Pour

over skewers and let stand 1 hour, turning occasionally.

 

3. Meanwhile, make Ginger-Cashew Sauce:

In food processor, place cashews and pulse on and off until ground; set

aside. In medium saucepan, heat scallions, garlic and ginger and cook,

stirring often, 30 seconds. Stir in ground cashews, soy sauce, coconut milk,

and hot sauce. Reduce heat to low and simmer, stirring occasionally, 30 to 45

mintues, adding up to 1/3 cup water if mixture seems too thick. Remove from

heat and set aside.

 

4. Prepare grill. Place marinated skewers in grill, reserving marinade. Cook

until lightly browned, turning occasionally and basting with marinade, 12 to

15 minutes. Transfer to serving platter and garnish with cilantro if desired.

Serve hot, with Ginger-Cashew Sauce for dipping.

 

Makes 6 servings.

 

Per serving:

273 calories; 9 g. protein; 20 g. total fat (5 g. sat fat); 177 g.

carbohydrates; 0 cholesterol; 895 mg. sodium; 3 g. fiber

 

NOTE: " Liz Barclay or Annapolis, MD created these colorful, full-of-flavor

tofu and vegetable kebobs - a tangy lime, brown sugar and soy marinade is the

secret. The creamy ginger-cashew sauce is great for dipping. "

 

typos by Karin Baumgardner 9/30/2000

 

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NOTES : Honorable Mention in the Vegetarian Times Best Soy Recipe contest.