Tofu satay with tangy dipping sauce

Yield: 4 Servings

Ingredients:

2 lb Frim or extra firm tofu MMMMM------------------------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 MMMMM--------------------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 MMMMM---------------------------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

Instructions:

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