Typically served over rice I sometimes skip it and just serve with some nice crusty bread and a salad of bean sprouts, thin cucumber sticks & slivers of spring onion dressed with lime juice.
Cut the tofu into 1inch cubes and brown on each side. Skewer them and leave in the oven on warm.
For the sauce fry half an onion with a tablespoon each of minced ginger, chili & garlic. Once soft add in a tablespoon red curry paste and 200g peanut butter – stir to combine. Add in a tablespoon each of brown sugar, soy sauce & lime juice. Pour in a can of coconut milk and stir until smooth.
Pour over skewers of tofu on a pile of rice or salad. Dip the bread in while it’s still hot – yum! Try some Indonesian fried onions & fresh coriander for that extra special topping!
