Tofu Satay with Peanut Sauce

1 . Stage

Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.

2 . Stage

Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.

3 . Stage

Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.

4 . Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

5 . Stage

Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.

6 . Stage

Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.

7 . Stage

Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.