Ingredients

• 0.75 cups coconut milk
• 2 tablespoons sweet soy sauce , kecap manis
• 1 tablespoon curry paste
• 1.5 teaspoons ground turmeric
• 1 teaspoon grated fresh ginger
• 1 tablespoon vegan fish sauce substitute
• 2 , 8 ounce
• 4 , 8-inch

Instructions

1. 1 Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
2. 2 Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
3. 3 Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
6. 6 Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
7. 7 Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

Nutrition per serving