Grilled Tofu Satay

We made these for the first grilling day of the season, which sadly, wasn't until April 2, since the weather has sucked - even then it was only about 50 degrees.  But that's the great thing about having a covered patio - we technically can grill in any weather...though grills are technically forbidden at our complex now.  I got the tofu and green pepper in my Greener Grocer Market Bag, 2 weeks ago, and the onion from my Green B.E.A.N. delivery.  I didn't cut the tofu pieces small enough, so the inside of the pieces were a little bland, but I indicated smaller pieces in the recipe below (1 inch).  I also should have brushed the tofu and veggies with the peanut sauce before grilling.  We liked these, even though he's not a big fan of tofu - the outside was nice and crispy and flavorful. 

Grilled Tofu Satay

1 package of extra-firm tofu
1 red or green bell pepper, cut into 1-inch squares
1 red or sweet onion, cut into 1 inch squares or slices
The marinade:
2 tablespoons tamari soy sauce (make sure to use gluten free!)
2 tablespoons Asian sesame oil
Juice of half an orange (or 2T oj)
1 tablespoon brown sugar
Minced garlic or garlic powder
1 teaspoon Curry powder
1 teaspoon cayenne pepper

The sauce:
3/4 cup canned coconut milk
1/2 cup natural-style peanut butter, smooth or chunky
2 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons red pepper flakes or cayenne powder
1 1/2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon canola oil
1 1/2 tablespoons tamari soy sauce (gluten-free)
Dash sirarcha sauce

Combine the marinade ingredients in a large bowl. Drain tofu, wrap in a few paper towels or a clean lint-free dishtowel, place on a plate, and set something heavy on top of the tofu to press the extra water out (I used a cast iron pan). Once pressed, cut tofu in 1 inch pieces. Add the dry tofu and red pepper and onions and toss gently with a rubber spatula to coat evenly. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.

Spray the grill grates and set to medium. To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a serving bowl. Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. Thread tofu and veggies pieces onto skewers (soak skewers for 10 minutes first, if bamboo). Place on grill and close lid, turning every 5-7 minutes when golden brown with grill marks.

Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping.