for 4 person

Marinade

2 tbsp	peanut oil
2 tbsp	tamarind paste
4 tbsp	soy sauce
2 tsp	full-cane sugar
2 tsp	ground coriander seeds
600 g	smoked tofu, cut into sticks approx. 5 cm long
8	wooden skewers (soaked in water for approx. 30 mins.)

Sauce

100 g	unsalted peanuts
2	shallots, cut in half
2	garlic cloves
2	red chillies, deseeded, roughly chopped
2 stick	lemongrass, core roughly chopped
3 cm	ginger, coarsely chopped
½ tbsp	peanut oil
1 ¼ dl	water

To serve

50 g	unsalted peanuts, coarsely chopped
4 sprig	coriander, leaves torn off

How it's done

Marinade

Combine the oil with all the other ingredients up to and including the ground coriander. Thread the tofu sticks onto the skewers, brush with a little marinade. Set aside the remainder of the marinade.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally.

Sauce

Place the peanuts in a blender with all the other ingredients up to and including the ginger, puree until smooth. Heat the oil in a pan, add the paste and sauté for approx. 1 min. Add the reserved marinade and water, bring to the boil, then reduce the heat and simmer over a very low heat for approx. 5 mins.

To serve

Serve the skewers on a plate, enjoy with the remainder of the dip. Sprinkle the nuts and coriander on top.

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