Tofu Sate

From: CCNM’s Simply Healthy Cookbook, 2002

1 block firm or extra firm tofu
1 Tbsp. onion, chopped finely
1 garlic clove, minced
¼ medium lemon, juiced
3 Tbsp. soy sauce (contains gluten) or wheat free tamari (gluten free)

PEANUT SAUCE:
½ piece fresh ginger
½ cup + 2 Tbsp. almond or peanut butter
¼ tsp. sea salt
1 medium onion, chopped
2 garlic cloves, minced
1 Tbsp. sugar (optional)
1 Tbsp. fresh lemon juice
1 cup water
2 Tbsp. unrefined oil
1 or 2 red hot chili peppers, diced and crumbled

Cut tofu in ½ inch cubes and marinate in the onion, garlic, lemon juice and soy sauce for approximately 20 minutes. Place the tofu on wooden skewers that you have previously soaked in water for approximately 10 – 20 minutes. Reserve marinade. Grill the skewers on the BBQ or under the broiler until the tofu is nicely browned. Brush with marinade if necessary during cooking. While tofu is cooking, prepare the sauce. In saucepan over medium-high heat sauté the onion and garlic in oil. Add the ginger and stir briefly. Add the nut butter, chili, sugar, salt and stir briefly. Add water and lemon juice and 1 Tbsp. marinade. Stir until thick. Add more lemon if desired. Serve the tofu skewers with the peanut sauce for dipping.

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