- 1 block tofu, frozen, thawed and pressed
- 1/2 cup coconut milk
- 2 tbsp peanut butter
- 1 tbsp vegetarian red curry paste
- 1 tbsp hoisin sauce
Whisk together the coconut milk, peanut butter, curry paste and hoisin sauce over low heat, just until well combined.
Marinate tofu in sauce for at least one hour; sauce will thicken as it cools. Grill tofu on indoor or outdoor grill, basting gently with extra curry satay sauce. Tofu should take about 6-7 minutes on each side until well grill marked and cooked through.
Serve topped generously with extra satay curry sauce, or, serve the sauce on the side as a dip.