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Tofu Indonesian Style


1/4 cup smooth peanut butter
1/4 cup soy sauce water
1/2 tsp oriental sesame oil
1/2 tsp ground ginger
1 tsp rice vinegar
1 tbsp brown sugar, firmly packed
2 garlic cloves minced or pressed
1 tbsp sesame seed
3 green onions ends trimmed, thinly s, liced
1 lb regular tofu, drained
1 hot cooked rice
1 major grey chutney

In a small bowl, stir together peanut butter, soy sauce, water,
sesame oil, ginger, vinegar, and sugar until smooth. Mix in garlic,
sesame seed, and onions.

Spoon about 1/4 of the peanut butter mixture into an 8-inch-square
pan. Cut tofu ito 4 equal slices. Lay slices side by side in pan
(trim slices to fit, if needed, tucking scraps into corners).

Spoon remaining sauce over tofu. If made ahead, cover and chill up
to 4 hours.

Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25
minutes. Transfer tofu to plates with a spatula; spoon sauce onto
tofu and rice. Offer chutney to add to taste.

Per serving: 228 cal.; 15 g protein; 15 g fat (2.4 g sat.); 11 g
carbo.; 1,115 mg sodium; 0 mg chol.

Source: Amelia Lane - Bend, Oregon
: Sunset magazine - April, 1992





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