Tofu Satay With Tangy Dipping Sauce

2 lb Frim or extra firm tofu

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

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

---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"