Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Frim or extra firm tofu

------------------------SATAY SAUCE-----------------------------
2 tb Peanut oil
1/2 md Onion, minced
1 ea Garlic clove, minced
2 ts Curry powder
1 c Coconut milk
1 tb Soy sauce
1 tb Brown sugar
1/2 ts Red chili powder, minced
1 tb Lemongrass, minced
1/2 c Crunchy peanut butter

--------------------TANGY DIPPING SAUCE-------------------------
2 tb Sugar
1/4 c Waterr
3 tb White or red wine vinegar
1/2 tb Soy sauce
1/4 ts Red chili flakes
2 tb Carrots, grated
1 tb Roasted peanuts, chopped

---------------------------SPICES--------------------------------
4 tb Peanut oil
2 tb Dry sherry
1 tb Lemongrass, chopped
2 ea Garlic cloves
1 tb Curry powder
2 ts Brown sugar

Drain the tofu place the cakes between several layers of paper
towels. Weight the top with a heavy plate leave for 1 to 3 hours.
While draining, prepare the Satay Sauce Dipping Sauce.

SATAY SAUCE: Heat oil in a pot over medium-high heat. Cook onion
garlic until the onion is wilting, approximately 2 minutes. Add curry
powder cook for 30 seconds. Add coconut milk, spy sauce, sugar,
pepper, lemongrass 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 stir in the vinegar, soy sauce dried
chili flakes. When completely cool, add the carrot peanuts serve.

When the tofu has drained, slice each cake lengthways into 4 strips.
In a food processor, combine oil, lemongrass, garlic, curry powder,
chili pepper sugar process until smooth. Pour this mixture over
the tofu strips, toss gently to coat the pieces marinate fro an
hour at room temperature.

Soak 16 wooden skewers in water for 15 minutes. Carefully insert two
wooden skewers parallel 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 Dipping Sauce.

Kelly McCune, "Vegetable on the Grill"

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