Here we skewer and broil cubes of extra-firm tofu and serve them with peanut sauce for a vegetarian version of the popular Indonesian street food. The accompanying peanut sauce is filled with exquisite sweet, hot and salty flavors but omits the often-used coconut milk, which is high in saturated fat. This flexible recipe works with tofu or chicken. If serving a group with some vegetarians and some meat eaters, prepare half chicken and half tofu and marinate them separately.
Make Ahead Tip: Prepare through Step 2 up to 1 day ahead.
Equipment: Six 12-inch skewers
Ingredient note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It's used as a flavoring, marinade or condiment in Indonesian cooking. Find it in Asian food markets or online at importfood.com. To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
206 calories; protein 11g; carbohydrates 13.6g; dietary fiber 1.9g; sugars 9.2g; fat 11.6g; saturated fat 2g; vitamin a iu 45.1IU; vitamin c 1mg; folate 19.4mcg; calcium 210.1mg; iron 2.5mg; magnesium 39.7mg; potassium 179.4mg; sodium 496.4mg; thiamin 0.1mg.