Tofu Satay (With Thai Peanut Satay Sauce)

Press the tofu for ~15 minutes using either a tofu press or place it in between a clean kitchen towel with a heavy object on top such as a pot. Then slice into rectangles
In a container or bowl, add the soy sauce, olive oil and spices and stir together to make the marinade
Add the sliced tofu to the marinade and ensure all sides are coated then leave it to marinate for 10-20 minutes (you can make the satay sauce below in this time)
Carefully skewer the tofu pieces into wooden or bamboo skewers (~12cm in length). You'll want enough room to be able to hold the skewers at the bottom
Heat 2 teaspoons of olive oil to a large skillet or grill pan over medium heat. Add the tofu skewers and cook for 2-3 minutes
Check the color. Once the first side is golden brown, carefully flip the skewers and cook the second side for 2 minutes or until golden

Make the satay sauce by adding a dash of oil to a small pot and add the curry paste. Fry down for 1-2 minutes to release its aromas
Then add the remaining ingredients, except for the peanuts. Simmer on low-medium heat, continuously stirring
Cook down for 5-7 minutes, the sauce will slowly thicken up
Once you’re happy with the consistency (it should be slightly thick but still runny enough to drizzle), take if off the heat and add the chopped peanuts
Serve up your delicious tofu satay skewers with the satay sauce on the side, drizzle or dip them into the sauce generously and enjoy with a squeeze of lime juice