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Tofu indonesian-style

Yield: 4 Servings

Ingredients:

• 1/4 c Smooth peanut butter
• 1/4 c Soy sauce
• 1/4 c -Water
• 1/2 ts Oriental sesame oil
• 1/2 ts Ground ginger
• 1 ts Rice vinegar
• 1 tb Brown sugar firmly packed
• 2 Garlic cloves - minced or pressed
• 1 tb Sesame seed
• 3 Green onions -ends trimmed thinly sliced
• 1 lb Regular tofu; drained

Instructions:

Hot cooked rice 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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