For the marinade:

• 2 Tablespoons tamari soy sauce
• 3/4 cup canned coconut milk
• 2 Tablespoons sherry
• 2 pounds extra-firm tofu, sliced 1 inch thick and patted very dry, then cut into 1-inch cubes and patted again
• 1 red bell pepper, cut into 1-inch squares

For the sauce:

• 3/4 cup canned coconut milk
• Snap peas or snow peas
• Steamed or flash-boiled green beans
• Green onions, cut into 2-inch segments
• Radishes
• Brown or white rice
• 1 Tablespoon canola oil
• 1 1/2 Tablespoon tamari soy sauce
• Dash cayenne pepper

To accompany (your choice):

• Brown or white rice
• Snap peas or snow peas
• Steamed or flash-boiled green beans
• Green onions, cut into 2-inch segments
• Radishes

1. Note: In order to drain all liquid from the tofu, sandwich between two plates lined with paper towels. Place a can or other object on top of the plates for weight. Allow the tofu to drain for about an hour, turning over the tofu and replacing the paper towels at least once.

2. Combine the marinade ingredients in a large bowl. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.

3. Preheat the oven to 450 degrees.

4. To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a decorative serving bowl.

5. Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. Place it in one layer in a large, shallow baking dish such as a 9 × 13-inch lasagna pan. Use 2 pans if one pan isn’t large enough.

6. Roast in the oven for 25 minutes. The tofu is done when it is a deep golden brown. Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping.

• Food Network

• A New Satay