2 lb Frim or extra firm tofu

--------------------------------SATAY SAUCE--------------------------------
      2 tb Peanut oil

    1/2 md Onion, minced

      1 ea Garlic clove, minced

      2 ts Curry powder

      1 c  Coconut milk

      1 tb Soy sauce

      1 tb Brown sugar

    1/2 ts Red chili powder, minced

      1 tb Lemongrass, minced

    1/2 c  Crunchy peanut butter

----------------------------TANGY DIPPING SAUCE----------------------------
      2 tb Sugar

    1/4 c  Waterr

      3 tb White or red wine vinegar

    1/2 tb Soy sauce

    1/4 ts Red chili flakes

      2 tb Carrots, grated

      1 tb Roasted peanuts, chopped

-----------------------------------SPICES-----------------------------------
      4 tb Peanut oil

      2 tb Dry sherry

      1 tb Lemongrass, chopped

      2 ea Garlic cloves

      1 tb Curry powder

      2 ts Brown sugar

  Drain the tofu & place the cakes between several layers of paper
  towels. Weight the top with a heavy plate & leave for 1 to 3 hours.
  While draining, prepare the Satay Sauce & Dipping Sauce.
  SATAY SAUCE: Heat oil in a pot over medium-high heat.  Cook onion &
  garlic until the onion is wilting, approximately 2 minutes.  Add
  curry powder & cook for 30 seconds.  Add coconut milk, spy sauce,
  sugar, pepper, lemongrass & peanut butter.  Cook over very low heat,
  stirring constantly, for 5 minutes.
  DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the
  water. Remove from the heat & stir in the vinegar, soy sauce & dried
  chili flakes.  When completely cool, add the carrot & peanuts & serve.
  When the tofu has drained, slice each cake lengthways into 4 strips.
  In a food processor, combine oil, lemongrass, garlic, curry powder,
  chili pepper & sugar & process until smooth.  Pour this mixture over
  the tofu strips, toss gently to coat the pieces & marinate fro an
  hour at room temperature.
  Soak 16 wooden skewers in water for 15 minutes.  Carefully insert two
  wooden skewers parallel & 1" apart into each tofu slice.  Oil the
  grill. On a closed grill over medium-hot coals, grill the tofu,
  turning once, until browned, 10 to 12 minutes.  Serve with sAtay
  Sauce & Dipping Sauce.
  Kelly McCune, "Vegetable on the Grill"