Indonesian Tofu-Peanut Fondue

• 1 14-oz. pkg. silken tofu, drained
• 1 cup reduced-fat coconut milk
• 1/2 cup natural chunky peanut butter
• 3 Tbs. low-sodium soy sauce
• 2 Tbs. fresh lemon or lime juice
• 2 Tbs. molasses
• 2 cloves garlic, minced (about 2 tsp.)
• 2 tsp. chopped fresh ginger
• 2 to 4 small fresh red chiles or jalapenos, seeded and chopped
• 1/4 cup chopped cilantro
• whole-wheat pita triangles
• blanched veggies (green beans, cauliflower, broccoli)
• cucumber spears
• radishes

1. To make Fondue:
2. Combine tofu, coconut milk, peanut butter, soy sauce, lemon juice, molasses, garlic and ginger in blender or food processor, and process until smooth.
3. Pour mixture into small saucepan, and add chiles.
4. Heat over low heat, stirring constantly, until heated through.
5. Transfer mixture to warm fondue pot.
6. Stir in cilantro, and serve with dippers.

silken tofu, coconut milk, natural chunky peanut butter, soy sauce, lemon, molasses, garlic, fresh ginger, red chiles, cilantro, triangles, blanched veggies, cucumber, radishes

Taken from www.vegetariantimes.com/recipe/indonesian-tofu-peanut-fondue/ (may not work)