Tofu Satay

Ingredients

• 2 x 400g blocks firm tofu (fried if available), cut into 2cm cubes
• 2-4 Tbsp rice bran oil (or sunflower oil)
• 2cm piece galangal, peeled and chopped (or ginger)
• 4 stalks lemongrass, inner white part only, thinly sliced
• 2 cloves garlic, sliced
• 5 small red shallots or 1 medium red onion, sliced
• 60ml sunflower oil
• 60g coconut sugar (or brown sugar)
• 1 tsp tamari (or light soy sauce)
• 1 Tbsp ground turmeric
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1 tsp salt
• 10 long dried chillies, cut in half and seeds removed
• 1.5cm piece galangal, peeled and chopped (if unable to source, replace with ginger)
• 2 small stalks lemongrass, inner white part only, thinly sliced
• 4 cloves garlic, sliced
• 6 red shallots or 2 medium red onion, roughly sliced
• 100ml sunflower oil
• 600ml coconut milk
• 1 Tbsp tamarind paste
• 1 Tbsp lime juice, plus extra to taste
• 80g coconut sugar (or brown sugar)
• Pinch of salt, to taste
• 125g smooth peanut butter
• 200g raw peanuts, dry roasted and finely chopped