Method

1. Heat 2 tsp of olive oil in a small saucepan, over medium heat.

2. Fry the onion and chili, until softened.

3. Squeeze the lime juice in when the onion is cooked, and stir briefly.

4. Add the peanut butter, soy sauce, and water, and cook for 5-8mins.

5. Turn the heat down to low, add the coconut milk, pinch of pepper, and cook for a further 5mins, stirring constantly. Add more water if you prefer a thinner consistency.

6. Allow the sauce to chill, and then blend in a blender if you have one. Otherwise, continue to thin the sauce till it can easily cover the tofu.

7. Cut the tofu into 2cm cubes and cover in half of the satay sauce (keep the second half of the sauce to serve with). Allow to marinade for at least 10mins (or longer if you have time). Thread the tofu onto the skewers and place on a tray to grill.

8. Heat the oil in a non-stick grill pan or frying pan, over high heat.

9. Place the tofu skewers on the grill for 4mins, or until the tofu is lightly brown and crispy. Turn tofu skewers over and cook for another few minutes till the colour and texture is even.

10. Serve tofu skewers with the reserved satay sauce and a side of vegetables or salad.