The tofu needs to marinate, so this is not a good last-minute choice, but we liked it. The peanut sauce was fabulous on rice. I'm always looking for new ways to like tofu. I made half of this as a main dish for two, and cooked it under the broiler since a) we don't have a grill and b) even if we did, it's not good weather.
2 12-ounce blocks extra-firm tofu, each cut crosswise into four slices, then horizontally in half
16 8-inch wooden skewers
1/4 c vegetable broth
1/4 unsweetened light coconut milk
1 1/2 tsp mild curry paste
1 tsp minced peeled fresh ginger
1 tsp ground turmeric
1/2 c hot water
1/2 c chunky peanut butter
1/4 c unsweetened light coconut milk
2 Tbsp honey
2 Tbsp tamari soy sauce
1 Tbsp tamarind concentrate
1 Tbsp fresh lime juice
- Thread one tofu piece lengthwise on each skewer. Place tofu on paper towels to drain, 1 hour.
- Whisk all marinade ingredients in a small bowl to blend. Arrange tofu in 13x9 glass dish. Pour marinade over, lifting skewers to allow marinade to flow beneath. Let stand 2 hours at room temperature or refrigerate up to one day.
- Blend the satay sauce ingredients until smooth. (Says blender, I just whisk.) Season to taste with salt and pepper.
- Spray grill rack with nonstick spray. Prepare barbecue to medium-high heat. Grill skewers until heated through, about 2 minutes per side. Transfer to plate, serve with satay sauce.
Makes 8 appetizer servings