Monday, September 14, 2009

Grilled Tofu Satay with Peaches and Bok Choy

Serves 4
6 tablespoons Smooth Peanut Butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 Peaches or nectarines, each cut into 6 wedges
1 pack of Frim tofu cubed
6 heads of Baby Bok Choy, halved lengthwise
Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
Arrange peaches, tofu, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
Mound tofu, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.

No comments:

Post a Comment