Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 16 oz firm tofu*, drained
- 1/4 cup soy sauce
- 1 tbsp vegetable oil
- 1 tbsp packed brown sugar
- 1 tbsp each finely chopped green onion and cilantro
- 1 tsp curry powder
- 1/4 tsp crushed red chilies
- 1 red or green bell pepper, cut into 1-inch squares
- spicy soy butter sauce
- 1/2 cup soy butter
- 3 tbsp warm water
- 2 tbsp soy sauce
- 1 tbsp each lime juice and honey
- 1 clove garlic, minced
- 1 tsp chopped cilantro
- 1/4 tsp crushed red chilies
- =
Directions
Cut tofu into 1-inch cubes. Drain on several layers of paper towels to remove as much moisture as possible. Place in single layer in shallow pan. Combine remaining ingredients, except peppers, and pour over tofu; turn cubes to coat all sides. Marinate 1 hour turning cubes after 30 minutes. Alternate tofu and peppers on 4 bamboo skewers**. Grill over medium heat or broil until browned on all sides; baste several times during cooking. Makes 4 servings. Serving suggestion: Serve with Spicy Soybutter Sauce or bottled hot chili sauce. Nutritional Analysis Per Serving: 214 Cal., 17.9 g pro., 12.2 g fat (48% Cal. from fat), 12.5 g carb., 0 mg chol., 2.9 g fiber, 2300 mg sodium. *If refrigerated water-pack tofu is not available, substitute shelf-stable (silken) tofu. Broil in oven, without putting cubes on skewer, until lightly browned. **Soak bamboo skewers in water 1 hour or longer to prevent exposed parts from burning. SPICY SOY BUTTER SAUCE Mix all ingredients with a fork; if thinner consistency is desired, add more warm water. May be served at room temperature or warm over low heat, stirring occasionally, or microwave at High 45 to 60 seconds. Use as dipping sauce for Tofu Satay. Makes 3/4 cup. Nutritional Analysis Per Tablespoon: 65 Cal., 2.2 g pro., 3.7 g fat (53% Cal. from fat), 5.3 g carb., 0 mg chol., 0.4 g fiber, 228 mg sodium. Recipe from United Soybean Board