Tofu Satay

I keep planning to make this and then forget to marinate the tofu early enough. True, it doesn't matter if it's only done 30 mins before hand but it does taste better if it's been done for longer. This is a really luxurious vegan dish as it's really creamy and luscious.

To serve 3-4 with extra satay sauce you need:
1 can coconut milk
1/4 cup peanut butter (smooth or crunchy, doesn't matter)
1 chilli, sliced
2 inches ginger, grated
2 cloves garlic, crushed
1/4 cup soya sauce
1/4 cup mirin
1/8 cup chinese rice vinegar
1 pack plain firm tofu, cubed

Place the tofu, garlic, soya sauce, mirin and vinegar into a bowl and leave to marinate for at least 30 mins.

Meanwhile, place the remaining ingredients into a pan. Once the tofu has finished marinating then add the liquid from the baste. Heat and bring to the boil. Simmer and then blitz till smooth. Check the taste, adding more soya sauce/chilli as necessary.

Place the cubed, marinated tofu onto a baking dish and roast in a hot oven for about 30 mins till crisped on the outside but tender inside. Serve with the satay sauce poured over. It's nice with steam fried greens and rice or noodles. Tonight we had it with quinoa and carrot pilaf.