Ingredients
- ¼ cup kecap manis, (see Ingredient Note)
- 2 tablespoons reduced-sodium soy sauce
- 4 cloves garlic, minced
- 1 tablespoon peanut or canola oil
- 1 tablespoon rice vinegar
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 21 ounces (about 1½ packages) extra-firm water-packed tofu, patted dry and cut into 1-inch cubes
- ¼ cup smooth natural peanut butter
- ¼ cup water
- 2 tablespoons ketchup
- 1-2 teaspoons hot sauce
Preparation
- 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.
Source : allrecipes.Com
