Indonesian-Style Tofu Satay - cooking recipe

Ingredients

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

Preparation

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.).
cut tofu into 3/4 inches cubes and arrange on 6 skewers. Place in single layer in baking dish.
Process remaining ingredients, except green onions, in food processor or blender until smooth.
Pour over tofu kabobs and refrigerate, covered, 1 hours Drain, reserving marinade.
bake tofu kabobos at 4oo degrees for 20 minute Mix green onions into reserved marinade and serve with kabobs.