No-Dairy Dinner of Indonesian Saté - dummies

No-Dairy Dinner of Indonesian Saté

By Suzanne Havala Hobbs

Saté (a traditional Indonesian dish) is made with grilled meat, fish, or, in this recipe, tofu, and peanut sauce. The peanut sauce adds a creamy, dairy-based consistency without the dairy ingredients. This dish is great served with steamed vegetables and rice noodles, or rice. Try crunchy peanut butter for a nice crunch and a nice look on the tofu slices.

Preparation time: 15 minutes

Marinating time: 2 hours

Cooking time: 25 minutes

Yield: 4 servings

1/2 teaspoon cider vinegar

1/4 cup peanut butter

1 tablespoon vegetable oil

1/4 teaspoon finely crumbled bay leaf

2 teaspoons honey

1/4 cup reduced-sodium soy sauce

1/4 cup boiling water

1/8 teaspoon cayenne pepper

1/4 teaspoon ground ginger

16 ounces firm tofu

Fish, chicken, or soy-based veggie alternative (optional)

  1. Preheat the oven to 375 degrees. Lightly oil the bottom and sides of a 9-x-13-inch baking pan or shallow casserole dish and set aside.

  2. In a small bowl, whisk together the vinegar, peanut butter, oil, bay leaf, honey, soy sauce, water, cayenne pepper, and ginger, mixing well. (Alternatively, use a blender, which helps to break up the bay leaf, too.)

  3. Spread a thin layer of the peanut butter mixture across the bottom of the prepared baking pan.

  4. Slice the tofu into 1/2-inch slabs and lay flat, one layer thick, in the baking pan. Pour the remaining sauce evenly over the top of the tofu. If desired, marinate the tofu in the refrigerator for 2 hours.

  5. Bake the tofu, uncovered, for 25 minutes.

Marinating the tofu slices isn’t necessary, but doing so lends a stronger flavor.

Per serving: Calories 218 (133 from Fat); Fat 15g (Saturated 2g); Cholesterol 0mg; Sodium 721mg; Carbohydrate 10g (Dietary Fiber 1g); Protein 12g.