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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Indonesian Tofu Satay

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	67.9

Total Carbs	5.6 g

Dietary Fiber	0.4 g

Sugars	2.6 g

Total Fat	2.8 g

Saturated Fat	0.4 g

Unsaturated Fat	0.7 g

Potassium	86.3 mg

Protein	4.8 g

Sodium	208.7 mg

Dietary Exchanges 2.8 Fat, 0.1 Vegetables, 0.0 Fruits, 0.3 Meat, 0.1 Other Carbs, 0.1 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.
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.
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.
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.