I love chicken, beef and shrimp satays, but if you’re a vegetarian or you just want a healthy alternative, try these tofu satays. Tofu absorbs whatever flavors it’s cooked with. Be sure to buy firm tofu: the medium tofu is too soft and the extra-firm is too tough. Once opened, cover unused tofu with water in a container and refrigerate for 1/4 cup hoisin sauce and up to 3 days.

RECIPE INSTRUCTIONS
1. Thread the pepper, onion, and tofu alternately on 4 long or 8 short wooden or metal skewers, dividing the vegetables evenly among them. (If using wooden skewers, soak for at least 20 minutes in water prior to using them.)

2. To make the sauce, whisk the hoisin, sugar, bean sauce, soy sauce, oil, garlic and ginger in a bowl until smooth.

3. Spray a barbecue or a non-stick grill pan with cooking oil and heat to medium. Grill the satays, turning occasionally, for 10 minutes or until browned on all sides. Brush half the sauce over the satays and continue cooking, turning occasionally, for another 10 minutes or just until the vegetables are soft. Garnish with the cilantro and serve with the remaining sauce on the side.

INGREDIENTS
1 large green bell pepper, cut into 16 squares
1 large red bell pepper, cut into 16 squares
1/2 sweet onion, cut into 16 pieces 5 tsp low-
12 oz firm tofu, cut into 16 cubes 2 inches square
1/4 cup hoisin sauce
1/4 cup chopped cilantro or parsley
1/4 cup packed brown sugar
5 tsp black bean sauce
5 tsp low-sodium soy sauce
1 Tbsp sesame oil
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger

NOTES
Nutritional Analysis per Serving

Calories 240
Protein 9.9 g
Fat 7g
Saturated Fat 1g
Carbohydrates 38.7 g
Cholesterol 0.5 mg
Sodium 501 mg
Fiber 5.3 g

Prep Time: 15 minutes
Cook Time: 20 minutes

Serves 4