- 2/3 cup of 1 can full fat coconut milk
- 2 tsp lemon grass puree
- 2 tsp thai red curry paste
- 2 cloves garlic, minced
- 1/2 tsp turmeric
- 1 tbsp soy sauce
- 1/2 squeeze lime
- 2 cloves garlic
- 2/3 cup Remaining can of coconut milk
- 1 tbsp brown sugar or maple syrup
- 1 1/2 tsps curry powder
- 1 tsp red pepper flakes
- 1/2 cup traditional peanut butter
- 1/2 lime, juice
- 2 tbsp soy
- Salt as needed
- 1 block Extra Firm Tofu
- 1 Tbsp neutral oil
Drain the water from the tofu with paper towels. If you don’t drain the water enough they won’t soak up the marinade as well. Slice into long pieces. Place a stick in the middle inside each. Place the tofu skewers into a baking dish. You want to get into the center as much as you can, otherwise they will tear.
Marinade: Combine all of the marinade ingredients in a shallow dish or blender. Pour over the skewers, cover, and chill overnight for best results.
Heat a griddle or grill on high heat, add a drizzle of neutral oil and place tofu skewers on the griddle for 3 minutes undisturbed. Then flip and cook the other side. You can continue to cook all sides or set aside.
Dipping sauce: Place all the ingredients in a high power blender and blend until smooth. Adjust seasonings as desired.
Serve tofu skewers with peanut sauce, garnish with chopped cilantro and peanuts.