Tofu Satay With Peanut Sauce

A great Bed and Breakfast recipe. Here's what the Innkeeper says, “This recipe is a very popular entrée or appetizer in our restaurant, the Ravens. The tofu is skewered and grilled, then served with a Thai-style peanut sauce.” —Innkeeper, Stanford Inn by the Sea--Stanford Inn by the Sea, in Mendocino, CA. Enjoy!

• Ready In: 50 mins
• Yields: 3-4

Ingredients

• 1 (16 ounce) package  firm teriyaki tofu (or plain tofu marinated in a little teriyaki sauce)

• Peanut Sauce

• 1  tablespoon canola oil
• 1⁄2 cup  sliced red onion
• 1 1⁄2 teaspoons  minced fresh ginger
• 1 1⁄2 teaspoons  minced fresh garlic
• 2  teaspoons  red chili paste
• 1⁄4 cup rice vinegar
• 1  tablespoon white sugar
• 3  tablespoons brown sugar
• 1  tablespoon tamari soy sauce
•  salt, to taste
• 1  lime, juice of
• 1⁄4 cup cilantro leaf
• 1⁄2 cup coconut milk
• 3⁄4 cup crunchy peanut butter

Directions

1. Cut tofu into 3 lengthwise slices. Grill tofu, with enough heat to leave grill marks, until crisp. Remove from heat and cut into long, wide strips.
2. Skewer on skewers and serve with peanut sauce.
3. For the peanut sauce: Heat oil in a large skillet over medium heat. Add onion and ginger; cook, stirring frequently, until browned. Add garlic and chile paste; brown lightly. Add rice vinegar, white and brown sugars, tamari, salt, lime juice and cilantro. Bring to a boil. Add coconut milk and return to boil. Purée in a blender or food processor. Return to heat and bring to a simmer. Slowly whisk in peanut butter until melted and combined.