Source: dLife

A delicious Indonesian style, sweet, nutty, and spicy kabob.

Servings

10.5 oz Tofu, extra firm, silken, light, 1" slice
2 tbsp low sodium soy sauce , divided
2 tbsp reduced fat peanut butter
2 tbsp honey
1 tbsp Molasses, bead
1 tbsp fresh lemon juice
1 tbsp fresh ginger root , chopped
1 tbsp Chili Peppers, serrano, fresh, chopped
3 medium garlic cloves , minced
1 tsp chili powder
0.5 tsp sesame oil
2 tbsp fresh chopped green onion , thinly sliced

1 Place the tofu on a shallow plate, lay another plate on top of it, and put one or two 16 ounce filled cans on top. Let stand 15 to 30 minutes until all excess moisture is squeezed out.
2 Cube the tofu into 3/4 inch blocks and thread them through 6 skewers. Arrange in a baking dish in one layer and coat lightly with 1 to 2 tablespoons of soy sauce. Cover with plastic wrap and chill at least 1 hour.
3 In a food processor or blender pulse 1 tablespoon soy sauce and the rest of the ingredients, excluding the green onions, until creamy. Mix in the green onions with a spatula.
4 Place tofu kabobs in a 400 degree F oven and bake 20 minutes. Remove from oven and move to a serving dish. Serve sauce on side or over kabobs.

Make sure to use light-extra firm tofu because it is much lower in fat than regular-extra firm tofu. This also works well with chicken, pork, or shrimp.