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Categories:
manis soy sauce garlic canola oil rice vinegar Cumin ground Coriander extra firm water peanut butter water ketchup red hot pepper sauce
Viewed: 54 - Published at: 6 years agoIngredients
- 1/4 cup kecap (ketjap) manis
- 2 tablespoons soy sauce, sodium reduced
- 4 cloves garlic minced
- 1 tablespoon canola oil
- 1 tablespoon rice vinegar
- 2 teaspoons cumin ground
- 1 teaspoon coriander
- 21 ounces tofu extra-firm water-packed, patted dry and cut into 1-inch cubes, about 1/2 package
- 1/4 cup peanut butter smooth natural
- 1/4 cup water
- 2 tablespoons ketchup
- 2 teaspoons red hot pepper sauce
Method
- Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl.
- Reserve 2 tablespoons of the marinade in a medium bowl.
- Place tofu in a large sealable plastic bag.
- Pour the remaining marinade into the bag.
- Marinate in the refrigerator for at least 2 hours or overnight.
- Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine.
- Refrigerate until ready to use.
- Position rack in upper third of oven; preheat broiler.
- Line a broiler pan or baking sheet with foil and coat with cooking spray.
- Remove the tofu from the marinade and thread equal amounts onto six 12-inch skewers.
- (If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning.)
- Broil the skewers until the tofu is heated through, 6 to 8 minutes per side.
- Serve the sates with the reserved peanut sauce for dipping.
