Anyway.. my dad made this dish for dinner today, and I wanted to share it with you!
Grilled or Roasted Tofu Satay
2 tablespoons tamari soy sauce
2 tablespoons Asian sesame oil
2 tablespoons sherry
2 pounds extra-firm tofu, sliced 1 inch thick and patted very dry, then cut into 1 inch cubes and patted again
1 red bell pepper, cut into 1 inch squares
3/4 cup canned coconut milk
1/2 cup natural-style peanut butter, smooth or chunky
2 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon canola oil
1 1/2 tablespoons tamari soy sauce
Dash cayenne pepper
Combine the marinade ingredients in a large bowl. Add the tofu and red pepper and toss gently with a rubber spatula to coat evenly. Let marinade 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.
Prepare the grill or preheat the oven to 450 degrees.
To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a decorative serving bowl.
Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. If you are grilling the satay, thread the tofu and red peppers on skewers. If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13 inch lasagna pan. Use 2 pans if one isn't large enough.
Cook the tofu on the hot grill at least 20 minutes, turning it occasionally , or roast in the oven for 25 minutes. The tofu is done when it is a deep golden brown. Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping.
From Jeanne Lemlin's VEGETARIAN CLASSICS.