Grilled Tofu Skewers with Gado-Gado Sauce

Instructions

1. 1Press the 1 block of firm tofu to remove excess water, then cut it into 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 cloves of minced garlic, and 1 teaspoon of grated ginger.
3. 3Add the 2.54 cm cubes of tofu to the bowl with the soy sauce mixture and gently toss to coat. Let the tofu marinate for at least 20 minutes.
4. 4While the tofu marinates, prepare the Gado-Gado sauce. In a small saucepan, whisk together the 1/2 cup of peanut butter, 1/4 cup of coconut milk, 2 tablespoons of lime juice, 1 tablespoon of brown sugar, and 1/2 teaspoon of sambal oelek. Heat this mixture over low heat, stirring constantly, until it is smooth and well combined. Remove from heat and set aside.
5. 5Thread the marinated tofu cubes onto skewers. You can use wooden skewers that have been soaked in water for 30 minutes to prevent burning, or metal skewers.
6. 6Preheat your grill to medium heat (approximately 190.6-204.4°C or 190-200°C).
7. 7Place the tofu skewers on the preheated grill. Grill for 4-5 minutes per side, turning occasionally, until the tofu is golden brown and slightly firm to the touch.
8. 8While the tofu grills, prepare the vegetables. Steam or blanch the 1 cup of green beans until they are tender-crisp. Slice the 1 count of cucumber into thin rounds. Cut the 2 count of hard-boiled eggs into wedges.
9. 9Arrange the grilled tofu skewers on a serving plate. Add the steamed green beans, 1 cup of bean sprouts, cucumber slices, and hard-boiled egg wedges to the plate. Drizzle the Gado-Gado sauce generously over everything before serving.

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