Preparation:
Drain the tofu and place the cakes between several layers of paper towels. Weight the top with a heavy plate and leave for 1 to 3 hours. While draining, prepare the Satay Sauce and Dipping Sauce.
SATAY SAUCE: Heat oil in a pot over medium-high heat. Cook onion and garlic until the onion is wilting, approximately 2 minutes. Add curry powder and cook for 30 seconds. Add coconut milk, spy sauce, sugar, pepper, lemongrass and peanut butter. Cook over very low heat, stirring constantly, for 5 minutes.
DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the water. Remove from the heat and stir in the vinegar, soy sauce and dried chile flakes. When completely cool, add the carrot and peanuts and serve.
When the tofu has drained, slice each cake lengthways into 4 strips. In a food processor, combine oil, lemongrass, garlic, curry powder, chile pepper and sugar and process until smooth. Pour this mixture over the tofu strips, toss gently to coat the pieces and marinate 1-4 hours at room temperature.
Soak 16 wooden skewers in water for 15 minutes. Carefully insert two wooden skewers parallel and 1" apart into each tofu slice. Oil the grill. On a closed grill over medium-hot coals, grill the tofu, turning once, until browned, 10 to 12 minutes. Serve with satay sauce and Dipping Sauce.
Kelly McCune, "Vegetable on the Grill" |
