Title: Tofu satay with tangy dipping sauce
 Categories: Main dish, Grill, Tofu, Vegetables
      Yield: 4 Servings
 
      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
 
  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"