Tofu Satay
[Vegan]

To Prep the Satay:

1. Mix together the white pepper, cumin coriander powder, turmeric, lemongrass, galangal, sugar, salt, and garam masala in a bowl. Add coconut milk and water and whisk to form a marinade for the tofu.
2. Cut the tofu into six long pieces. Place the tofu in a shallow dish and pour over the marinade so that the tofu pieces are mostly submerged. marinate the tofu in a refrigerator overnight or for at least a few hours.

To Make the Thai-Style Peanut Sauce:

1. Heat the coconut oil in a small saucepan and add curry paste. Heat until the oil begins to bubble on the sides of the curry paste.
2. Add coconut milk and simmer until it starts to get thick. Add the ground peanuts and season with sugar, soy sauce, lime juice, and salt to taste. Continue to simmer until desired consistency is reached.

To Make the Satay:

1. Soak bamboo skewers in water for an hour or more before starting. Remove the tofu from the refrigerator about 1 hour before cooking.
2. Skewer one piece of tofu onto each skewer. Cook on a hot grill or grill pan on for a couple of minutes on each side, or until grill marks form.
3. Brush on marinade while the tofu is cooking. Alternatively, the tofu can be sautéed in a pan.
4.  Serve the hot tofu with peanut sauce. If desired, thinly slice cucumber, radish, and peppers, toss with rice vinegar and a bit of sugar and serve along with the tofu.