Thai Tofu Satay with Peanut Sauce

Crush the garlic

Crush 2 garlic cloves by using a mortar and pestle.
Set aside

Prepare the marinade

In a bowl, mix together yellow curry paste, crushed garlic, coconut milk, coconut sugar and light soy sauce.
Set aside

Dice button mushrooms and tofu

Peel the button mushrooms and slice them into large cubes.
Dice the tofu.

Marinade the tofu and the mushrooms

Place the diced tofu and mushrooms in the marinade and toss to coat.
Thread them onto skewers, trying to get them evenly lined up and closely pushed together.

Stir fry the skewers

Heat oil in a large nonstick skillet over medium-high heat until hot. Working in batches, add skewers to pan and cook for a few minutes, turning occasionally, or until cooked through and golden brown.
Brush with the left over marinade.

Serve your plate

Place the skewers on a dish and top with fresh coriander.
Serve hot with SIAM Peanut satay sauce.