Pressed tofu satay
Delicious alternative to meat satay!
Ingredients
- 16 ounces tofu super-firm or extra-firm, pressed
- 2 tbsp coconut milk light or regular
- 1 tbsp dark toasted sesame oil
- 1 tsp agave syrup
- 1 tsp curry powder
- 1 tsp fish sauce vegan or regular
- 1 tsp ginger (fresh) grated
- 1 tsp sea salt
- 1 tsp garlic minced, or garlic paste
- 1/2 tsp liquid smoke
- 1/2 tsp turmeric (dried)
- 1/4 tsp cumin (dried)
- 1/4 tsp coriander (dried)
- 20 bamboo skewers or 10 long metal skewers
Instructions
- Press the tofu using weights or a TofuXpress for at least 30 minutes. If using the TofuXpress, slice off two slices and set them vertically in the press next to the block of tofu. Here is a photo. This will keep you from putting too much pressure on the mechanism (trust me on this). Drain off the excess water. Slice the block of tofu into 10 even slices (including the first 2), then cut each slice in half lengthwise so you have 20 long thin pieces. (In the photo, I did not do the lengthwise slices.)
- Whisk together all the other ingredients in a bowl. Marinate the tofu for several hours or overnight.
- Soak the bamboo skewers for 30 minutes before grilling to prevent them from catching on fire. Heat your grill, grill pan, or broiler. Carefully thread the tofu onto the skewers. Spray the grill pan or broiler pan lightly with cooking spray, then grill the tofu for 3 minutes per side.
Notes
Per serving (without sauce or salad):
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- 134 calories
- 10 g fat
- 3 g saturated fat
- 1 g monounsaturated fat
- 2 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 689 mg sodium (127 mg sodium with salt omitted)
- 214 mg potassium
- 4 g carbohydrate
- 1 g fiber
- 2 g sugars
- 10 g protein
- 4 Weight Watchers Points Plus
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