POKE holes all over tofu with a skewer. Pat dry with paper towels and cut into 3/4-in. cubes. Whisk coconut milk, curry paste, brown sugar, peanut butter and soy sauce in a medium bowl. Add tofu and toss to coat. Set aside to marinate for 1 hr.
PREHEAT barbecue to medium. Shake excess marinade off tofu and back into the bowl. Divide marinated tofu and thread onto skewers.
SCRAPE marinade into a small saucepan and set over medium-high. Cook, stirring often, until mixture reduces by half, 5 to 6 min. Set aside.
OIL grill. Grill skewers, lid closed, turning every 1 to 2 min, until grill marks form. Brush with satay sauce. Serve with Thai basil and cilantro salad and rice.
Chatelaine Quickies: Gingery tofu and rice noodle soup
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