Tofu Satay

From Asian Grilling by Su-Mei Yu

Makes 9 skewers

Marinade
Makes 1 1/4 cups

1 tea white peppercorns
1/2 tea sea salt
4 garlic cloves, minced (2 Tb)
1 Tb Madras curry powder
1 tea cayenne pepper
2 Tb soy sauce
1/2 c coconut milk

Satay
One 16-oz package very firm tofu
9 skewers
Veg. oil spray

Make the marinade

1. Put the peppercorns in a skillet and dry-roast over medium-high heat, sliding the skillet back and forth to prevent burning, until the peppercorns exude a pleasant aroma, about 1 minute. Remove from the heat and transfer to a bowl to cool. Grind in a spice grinder and set aside.

2. Combine the salt, garlic, peppercorns, curry powder, and cayenne in a bowl and mix well. Add the soy sauce and coconut cream and stir to combine. Set aside.

3. Stored in a glass jar with a tight-fitting lid, the marinade will keep overnight in the refrigerator.

Make the Satay

4. Slice the tofu crosswise approximately 1/2 inch thick. Put in a bowl and cover the marinade. Mix gently to coat the tofu, trying not to break up the pieces. Let marinate for 30 minutes.

5. Mound the charcoal in one side of the grill, leaving the other side empty. Heat the grill.

6. While gaiting for the grill to get hot, thread a bamboo skewer lengthwise, through the center fo a tofu slice. Repeat with the remaining tofu, placing two pieces of tofu on each skewer. Trnsfer the remaining marinade to a small bowl and set aside.

7. Spray the tofu generally with vegetable oil. Lay the skewers with the tofu portion on the grill over medium-high heat, arranging them very close to one another. (The uncovered portion of the skewers should not be over the coals.) rill, basting with teh reserved marinade and turning frequently, until the tofu is crispy and brown, about 6 minutes. Transfer to a platter and serve.