Essential Vegetarian - Tofu and Mushrooms with Peanut Sauce

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Tofu and Mushrooms with Peanut Sauce

 

Recipe By :The Essential Vegetarian Cookbook - Diana Shaw

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Sauce

1/2 cup unsalted, unsweetened crunchy peanut

butter

1 cup warm water

1 tablespoon low-sodium soy sauce

2 tablespoons brown sugar

1 garlic clove -- grated

1 2-inch piece fresh ginger -- peeled and grated

generous pinch red pepper flakes

1 large onion -- coarsely chopped

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1 pound extra-firm tofu

2 cups quartered mushrooms, such as cremini,

shiitake, oyster, or white button

1 red bell pepper -- cored, seeded, and cut into 1-inch

chunks

 

For the Sauce: Combine the peanut butter, water, soy sauce, brown sugar,

garlic, ginger, and pepper flakes. Add the onion, and refrigerate for 1 hour,

stirring occasionally. Meanwhile, soak eight wooden skewers in water to cover

for at least 30 minutes.

 

Heat a charcoal, gas, or stovetop grill. Thread the tofu, mushrooms, and bell

pepper on the skewers, alternating tofu, pepper, mushroom, so the flavors will

meld as they cook. (Although the recipe doesn't say, I'd assume the tofu should

be cut in 1 to 1 1/2-inch chunks.)

 

Brush the skewered vegetables with the peanur sauce.

 

Grill over high heat, turning the skewers and basting often with the sauce,

until the mushrooms are cooked through and the tofu is lightly charred, about 10

minutes.

 

 

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Per Serving (excluding unknown items): 152 Calories; 7g Fat (39.1% calories from

fat); 13g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 167mg

Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0