Indonesian-Style Tofu Satay

• 1 (16 ounce) package lite extra-firm tofu
• 1/4 cup reduced sodium soy sauce
• 1/4 cup reduced-fat peanut butter
• 1/4 cup honey
• 1/4 cup lemon juice
• 1/4 cup unsulphured molasses
• 2 tablespoons finely chopped gingerroot
• 1 finely chopped serrano peppers or 1 jalapeno pepper
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 1 tablespoon dark sesame oil
• 3 tablespoons thinly sliced green onions

1. press the tofu to remove excess moisture (place it in a shallow dish, place a plate over it and one or two 16 oz cans on top of that. Let it stand until the excess liquid has drained from the tofu, 15-30 min.).
2. cut tofu into 3/4 inches cubes and arrange on 6 skewers. Place in single layer in baking dish.
3. Process remaining ingredients, except green onions, in food processor or blender until smooth.
4. Pour over tofu kabobs and refrigerate, covered, 1 hours Drain, reserving marinade.
5. bake tofu kabobos at 4oo degrees for 20 minute Mix green onions into reserved marinade and serve with kabobs.

package lite, soy sauce, peanut butter, honey, lemon juice, molasses, gingerroot, serrano peppers, garlic, chili powder, sesame oil, green onions

Taken from www.food.com/recipe/indonesian-style-tofu-satay-228453 (may not work)