Indonesian-Style Tofu Satay

perfect, exotic lowfat and very flavorful

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 1 (16 ounce) package  lite extra-firm tofu
• 1⁄4 cup reduced sodium soy sauce
• 1⁄4 cup  reduced-fat peanut butter
• 1⁄4 cup honey
• 1⁄4 cup lemon juice
• 1⁄4 cup unsulphured molasses
• 2  tablespoons  finely chopped gingerroot
• 1  finely chopped  serrano peppers or 1  jalapeno pepper
• 3  garlic cloves, minced
• 2  teaspoons chili powder
• 1  tablespoon  dark sesame oil
• 3  tablespoons  thinly sliced green onions

Directions

1. press the tofu to remove excess moisture (place it in a shallow dish, place a plate over it and one or two 16 oz cans on top of that. Let it stand until the excess liquid has drained from the tofu, 15-30 min.).
2. cut tofu into 3/4 inches cubes and arrange on 6 skewers. Place in single layer in baking dish.
3. Process remaining ingredients, except green onions, in food processor or blender until smooth.
4. Pour over tofu kabobs and refrigerate, covered, 1 hours Drain, reserving marinade.
5. bake tofu kabobos at 4oo degrees for 20 minute Mix green onions into reserved marinade and serve with kabobs.