Reprinted from The Blood Type Diet Website (

Indonesian Tofu Satay with Spicy Peanut Sauce
Contributed by: RibbitAdded: 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.

  • 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
How to make it:
  1. Drain tofu and pat dry.
  2. Cut into 1 1/2-inch squares.
  3. Cut carrot, celery, onion and pepper into 1-inch segments.
  4. Combine all ingredients for sauce.
  5. In 9X13 dish, place tofu in single layer.
  6. Pour marinade over it.
  7. Let sit in fridge 1-2 hours.
  8. Preheat oven to 400.
  9. Thread veggies and tofu onto skewers (or just cook in dish as is).
  10. Return skewers to dish, lined up, with marinade in bottom.
  11. 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.
  12. Put on rice to cook at the same time.
    While skewers are marinating, prepare Spicy Peanut Sauce:
  13. In saucepan over medium heat, using wire whisk. Combine coconut milk and nut butter.
  14. Cook until mixture is smooth and begins to simmer.
  15. Remove from heat and stir in remaining ingredients.
  16. Serve hot with Tofu Satay.