1 refrigerated package extra-firm tofu, prefrozen and thawed (more info on this)
1/2 c evaporated skim milk
1/3 c minced shallots
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp minced garlic
1 tsp coriander
1 tsp cumin
Peanut Sauce:
1/2 cup vegetarian broth (I used "beef-flavor")
1/4 cup peanut butter
2 tsp honey
1 tsp lime juice
1 tbsp soy sauce
Start soaking some bamboo skewers in water; you will need 10 or so (mine were 12"). Soak for at least a half hour, then thread the tofu onto the skewers.
Place the milk and the rest of the satay ingredients in a blender or mini-chopper/processor (I have a small Cuisinart mini-prep for these types of jobs) and puree. Place the skewers into a shallow dish and pour the marinade over, turning the skewers to coat. Let the tofu soak for at least 30 minutes; I let it go for about a half hour.
Preheat a grill or a broiler. Cook the skewers until browned around the edges, 4-5 minutes max per side. Serve with peanut sauce.
Peanut Sauce
Combine peanut butter, lime juice, soy sauce, and honey in mini-processor, if
you have one. Process until mixed. Heat broth in a midsized saucepan over
medium-high heat. Whisk in peanut butter mixture until uniform and smooth.
Serve warm.
Notes:
This was incredibly tasty, but way too mild for my tastes. The next time I
make it, I will make the following changes:
1. Substitute coconut milk for the evaporated milk to make it vegan.
2. Add Tabasco or some other heat element to the peanut sauce.
3. Increase the cumin and coriander to at least 2 tsp each.
However, if you have a mild-flavors-fan-based crowd, the above recipe is a
great jumping off point.