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1
Combine the marinade ingredients in a large bowl.
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2
Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly.
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3
Let marinate 30 minutes or up to 8 hours.
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4
Refrigerate if longer than 1 hour.
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5
Prepare the grill or preheat the oven to 450 degrees.
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6
To make the sauce, place all the sauce ingredients in a food processor and blend until smooth.
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7
Pour into a decorative serving bowl.
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8
Remove about 1/3 cup of the sauce and drizzle it over the tofu.
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9
Use the rubber spatula to toss the tofu gently with the sauce.
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10
If you are grilling the satay, thread the tofu and red peppers on skewers.
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11
(Bamboo skewers must be soaked for 30 minutes.)
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12
If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan.
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13
Use 2 pans if one pan isn't large enough.
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14
Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes.
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15
The tofu is done when it is a deep golden brown.
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16
Let the tofu cool to room temperature before serving.
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17
Serve alongside a bowl of sauce for dipping.
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18
Tip: Canned coconut milk sometimes separates so that there is a thick, pasty mass at the top of the can and thin liquid on the bottom.
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19
Also, if the can has been kept in a cool cupboard, the milk will appear solid rather than liquid.
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20
In either case, stir the coconut milk before measuring it.
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21
Once heated, the coconut milk will thin out.
