|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Indonesian Tofu Satay with Spicy Peanut Sauce|
|Contributed by: Ribbit||Added: Oct 22, 2008 at 10:03 PM|
This is a bit time-consuming, but well worth the effort.Just leave out the peppers if you're a Type A.
How to make it:
- 1 pac firm tofu (or cubed chicken, turkey or beef)
- 3 Tablespoons oil
- juice of 1 lemon or lime
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 Tablespoon finely chopped candied ginger (or fresh ginger root)
- 1 teaspoon curry powder (or tumeric)
- 1 Tablespoon sesame oil
- 1 Tablespoon sweetener
- 2 Tablespoons soy or tamari sauce
- 1 carrot
- 1 celery stalk
- 1/2 onion
- 1/2 bell pepper (if allowed)
- cooked rice
Spicy Peanut Sauce:
- 1 cup canned unsweetened coconut milk (or rice milk)
- 1/3 cup creamy peanut butter (or compliant nut butter--soy nut butter is fantastic too)
- crushed red pepper flakes to taste
- 1 small green onion, finely minced
- 1 Tablespoon soy sauce
- 1 1/2 Tablespoons honey
- Drain tofu and pat dry.
- Cut into 1 1/2-inch squares.
- Cut carrot, celery, onion and pepper into 1-inch segments.
- Combine all ingredients for sauce.
- In 9X13 dish, place tofu in single layer.
- Pour marinade over it.
- Let sit in fridge 1-2 hours.
- Preheat oven to 400.
- Thread veggies and tofu onto skewers (or just cook in dish as is).
- Return skewers to dish, lined up, with marinade in bottom.
- Cook in oven 20-30 minutes or until done. Occasionally spoon marinade onto veggies and tofu.
No need to discard if using meat--the marinade will cook thoroughly.
- Put on rice to cook at the same time.
While skewers are marinating, prepare Spicy Peanut Sauce:
- In saucepan over medium heat, using wire whisk. Combine coconut milk and nut butter.
- Cook until mixture is smooth and begins to simmer.
- Remove from heat and stir in remaining ingredients.
- Serve hot with Tofu Satay.