Ingredients

• 1/4 cup kecap manis, (see Ingredient Note)
• 2 tablespoon 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 (ab extra-firm water-packed tofu, patted dry and cut into 1-inch cubes
• 1/4 cup smooth natural peanut butter
• 1/4 cup water
• 2 tablespoon ketchup
• 1-2 teaspoons hot sauce

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Cooking Directions

Step 1

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.

Step 2

Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.

Step 3

Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.

Step 4

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 satés with the reserved peanut sauce for dipping.