2(~14oz each) blocks extra firm or super firm tofu
For the marinade
2/3cupcanned coconut milk
1tspgarlic powder
1/4cuptamari
1tbsprice vinegar
1tbspsesame oil
1/2tbspmaple syrup
For the peanut satay sauce
1cupcanned coconut milk
1/2cuppeanut butter
2tbspmaple syrup
2tbsptamari
Juice from half a lime
Dash of salt
Instructions
Slice each block of tofu into 6 long slices (slice in thirds crosswise and in half lengthwise). Press the slices for 1-2 hours.
Mix the ingredients for the marinade in a small mixing bowl. Add to a large sealable bag with the tofu slices. Seal tightly, covering as much of the tofu as possible, and place in the fridge. Allow to marinate for at least 4 hours, occasionally flipping to coat the tofu.
Make the peanut satay sauce by whisking all the ingredients in a medium mixing bowl.
Once your tofu is marinated, heat up the grill and spray it with nonstick spray. Skewer each piece of tofu and carefully place it on the grill. For each skewer, allow to cook until the bottom side is done to your liking, then carefully flip. Top with some of the satay sauce and allow to finish cooking.
Serve with coconut rice and the remaining peanut sauce.