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Indonesian Tofu-Peanut Fondue

No fondue pot? Transfer the sauce to a glass bowl, then reheat in the microwave if necessary.

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No fondue pot? Transfer the sauce to a glass bowl, then reheat in the microwave if necessary.

Servings
SERVING

Ingredients

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 jalapeƱos, seeded and chopped
  • 1/4 cup chopped cilantro

Dippers

  • whole-wheat pita triangles
  • blanched veggies (green beans, cauliflower, broccoli)
  • cucumber spears
  • radishes

Preparation

To make Fondue:

1. Combine tofu, coconut milk, peanut butter, soy sauce, lemon juice, molasses, garlic and ginger in blender or food processor, and process until smooth.

2. Pour mixture into small saucepan, and add chiles. Heat over low heat, stirring constantly, until heated through.

3. Transfer mixture to warm fondue pot. Stir in cilantro, and serve with dippers.

Nutrition Information

  • Serving Size Serves 6
  • Calories 234
  • Carbohydrate Content 13 g
  • Cholesterol Content 0 mg
  • Fat Content 16 g
  • Fiber Content 2 g
  • Protein Content 10 g
  • Saturated Fat Content 3 g
  • Sodium Content 540 mg
  • Sugar Content 6 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g