The TVP Cookbook Publisher: The Book Publishing Company © 1995 by Dorothy R. Bates ISBN: 0913990795

Reprinted with permission from the publisher, The Book Publishing Company.

Indonesian Satay (p. 82)
Makes about 1 quart (Serves 8)

These flavorful chunks can be served on toothpicks as an appetizer, threaded on skewers and broiled for the main course, or simply served on rice. This is even better made the day before.

Ingredients

Mix in a glass or ceramic container and let stand for 10 minutes:

• 2 cups TVP^® chunks
• 2 cups boiling water
• 2 Tbsp. ketchup

Cover tightly and microwave on high for 5 minutes or simmer on the stove top for 10 minutes.

Combine in a blender for the sauce: 

• 2 cloves garlic, crushed
• 2 Tbsp. onion, chopped fine
• 2 Tbsp. peanut butter
• 2 Tbsp. tamari
• juice of half lemon
• 2 pieces of candied ginger, cut up
• 1 tsp. coriander
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes 

Directions

Whiz a few seconds in the blender. Place sauce in a 2 quart casserole, cover tightly, microwave on high 2 minutes. Combine chunks and sauce, cover tightly and microwave on medium power 7 minutes. Or bring sauce to a boil on top of the stove, add chunks, cover, reduce heat and simmer gently about 15 minutes until tender.

Nutritional Information

Per serving: Calories: 76, Protein: 10 gm., Carbohydrates: 8 gm., Fat: 2 gm.