Serve this updated version of Thai satay, or marinated threaded meat skewers, on their own as an appetizer or with brown rice and a cucumber salad for a main course. To prevent the tofu sticking to the grill, cook it briefly on medium heat and a well-oiled grill. It also helps to move the satay to a clean part of the grill each time you turn them, so give them plenty of space.
Makes 6-8 appetizer servings
Preparation Time: 40 minutes
Note: To use standard-size skewers, score each skewer a few times in the middle with a large knife, then break in half.
Thai curry paste is available at Asian food stores and many specialty markets. Substitute 1 to 2 tablespoons preservative-free soy sauce or tamari and ½ teaspoon naturally prepared red chile sauce, if you like.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
1 package (14 oz.) extra-firm water-packed tofu
8 small skewers (see Note)
1 can (13.5 ounces) organic coconut milk
2 tablespoons fresh organic lime juice, divided
11/2 teaspoons finely minced fresh organic ginger
3 teaspoons organic honey, divided
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon natural sea salt
1 teaspoon turmeric (optional)
1/4 teaspoon ground pepper
1/4 cup natural unsweetened naturally prepared peanut butter
1 to 2 teaspoons naturally prepared Thai curry paste (See Note)
1. Remove the tofu from the water and place on several layers of paper towels to drain while you make the marinade. Soak the skewers in water for at least 30 minutes prior to grilling.
2. In a medium bowl, combine ¼ cup of the coconut milk, 1 tablespoon of the lime juice, ginger, 1 teaspoon of the honey, coriander, cumin, salt, turmeric, and pepper and stir until incorporated.
3. Cut the tofu 1 inch thick, into 4 slabs, then cut each into 2 pieces that are 1 inch wide and 4 inches long. Place the tofu in a shallow pan, cover with the marinade and turn to coat. Marinate for at least 1 hour but preferably 2 hours to overnight, turning often.
4. Meanwhile, heat 1/4 cup of the coconut milk in a small frying pan until it starts to bubble up on the sides of the pan. Quickly whisk in the peanut butter and curry paste and stir until smooth. Add the remaining coconut milk and bring to a low simmer, then cook until thickened, 3 to 5 minutes, stirring often. Remove from the heat and whisk in the remaining lime juice and honey. Pour into a serving bowl and serve warm or at room temperature.
5. Brush the marinade off each satay and slowly skewer each piece of tofu the long way, leaving a small handle at the end.
6. Preheat a grill or grill pan to medium heat and grease liberally with canola oil (See Note). Grill satay until they are warmed through and lightly marked on each side, 1 to 2 minutes per side. Serve immediately with the peanut sauce.