Spicy Tofu Satay and Peanut Sauce

This recipe has been sitting in my "to try" pile since September 2002. It's from Bon Appetit, but does not seem to be posted on Epicurious. The recipe originated at the Blind Faith Cafe in Evanston, Illinois.

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.

Tofu:
2 12-ounce blocks extra-firm tofu, each cut crosswise into four slices, then horizontally in half
16 8-inch wooden skewers

Marinade:
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

Satay Sauce
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

1. Thread one tofu piece lengthwise on each skewer. Place tofu on paper towels to drain, 1 hour.
2. 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.
3. Blend the satay sauce ingredients until smooth. (Says blender, I just whisk.) Season to taste with salt and pepper.
4. 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