Tofu Satay

• 1/2 cup unsweetened coconut milk
• 2 tablespoons rice bran oil
• 2 tablespoons curry powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 12 ounces Hodo Soy Firm Tofu 2, cut into small squares 1.5 x 2 x .5 inch
• 48 equipment soaked in water
• 2 cups unsweetened coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1/2 cup palm sugar
• 1/4 cup tamarind concentrate
• 1/2 cup creamy peanut butter
• 2 teaspoons sweet paprika
• 2 cloves garlic

1. To make the satay: Whisk together marinade coconut milk, oil, curry powder, coriander, cumin, fish or soy sauce, sugar and salt into a paste. Rub the paste over tofu slices. Let rest 20 minutes. Double up two skewer sticks and skewer 2 pieces of tofu per set of skewers.
2. Grilling the skewers: On a hot oiled grill/broiler on high, grill skewers - about 2 minutes on each side, or more depending on thickness, until grill marks form.
3. To make the dipping sauce: Add all sauce ingredients into a small saucepan, whisk to combine and simmer, stirring occasionally, for 8-10 minutes until mixture is thick. Serve satay with peanut sauce.
4. Makes 24 pieces
5. Recipe Tips
6. Note: By using two bamboo sticks per skewer, the tofu will not rotate around the stick making it easier to turn the satay when grilling.

unsweetened coconut milk, rice bran oil, curry powder, coriander, cumin, fish sauce, sugar, kosher salt, water, unsweetened coconut milk, red curry, fish sauce, palm sugar, tamarind concentrate, peanut butter, sweet paprika, garlic

Taken from www.yummly.com/recipe/Tofu-satay-361129 (may not work)