285g/10oz packet firm tofu drained and cubed
3 garlic cloves minced
2 tablespoon soy sauce
2 tablespoon medium or sweet sherry or rice wine
1 tablespoon rice vinegar or white wine vinegar
2 slightly rounded tablespoon smooth peanut butter
150ml/5oz/ half a cup of water
25g/1oz/2 tablespoon creamed coconut
Put the tofu cubes in a shallow bowl. Mix together the soy sauce sherry/vegan wine, vinegar and one third of the garlic.Pour over tofu, stir gently, then let marinate for at least 2 hours.
When you are ready to cook, preheat oven to 200C/400F/gas 6.
Drain tofu, reserving marinade. Put the tofu on a lightly oiled baking sheet, in a single layer and roast in the top part of the oven for 25-30 minutes, until they have browned well and are fairly crisp.
Meanwhile, make the satay sauce. Put the peanut butter into a small pan with the reserved marinade and water and heat gently, stirring, until smooth. Stir in the creamed coconut, cut into small pieces. Season with salt.
Serve the hot tofu cubes with the satay sauce. One way is to skewer the tofu cubes and cover with the sauce.