1 16 oz. block Organic Firm San Diego Soy Dairy Tofu
¼ cup tamari
2 tablespoons organic canola oil
1/3 cup rice vinegar
1 tablespoon agave syrup or cane sugar
1 teaspoon garlic powder
¼ teaspoon red chili flakes
1/3 bunch green onions, sliced
2 tablespoons toasted sesame seeds
Short wooden skewers, soaked in water
Red Curry Peanut Sauce
1 13.5-ounce can of coconut milk
¼ cup of Thai red curry paste
3/4 cup unsweetened organic creamy peanut butter
1/2 tablespoon salt
1/4 cup cane sugar
2 tablespoons lime juice
1/2 cup water
Slice the tofu block into 5 equal horizontal rectangle slices, then cut each rectangle piece into four small triangles.
Combine the tamari, sunflower oil, rice vinegar, agave, garlic and red chili flakes in a 9 x 13 inch baking pan. Place the tofu shapes into the marinade; marinate them 6-8 hours or overnight turning them once halfway through the process. Heat a grill or large sauté pan with a tablespoon of oil. Cook the tofu over medium-high heat for about 3 minutes on each side or until grill marks appear or they begin to lightly brown. Place one or two tofu triangles on each skewer. Serve with the red curry peanut dipping sauce.
Combine all ingredients for the Red Curry Peanut Sauce in a saucepan and bring to a gentle boil over medium heat, stirring constantly. Let the mixture simmer for 3-5 minutes over low heat then remove from the heat and cool. Serve as a dipping sauce or drizzled over the skewered tofu.
Sprinkle with sesame seeds and chopped green onions as a garnish.