Last weekend, JJ and I went to Cheeseburger in Paradise to finally use the gift card we got at Valentines Day from my parents (thanks, Mom and Dad!) I saw the grilled chicken satay with curry dipping sauce, which sounded somewhat healthy, so that's what I went with. I got the teriyaki broccoli as my side and a house salad, and it was a good meal, but I thought it was really expensive for CIP standards (about $15!) It was definitely something I could make at home, but since we had a gift card, I wasn't too upset about it. I probably won't go back there and get it, from now on I'll make it at home. However, I have to say their Paradise Beach Ale is a great beer!
I've been trying to clean out the pantry, and I had a can of coconut milk I got from my last trip to Trader Joe's. I also had just enough curry powder to make a marinade and the dipping sauce. I am really limiting my meat to maybe once a week, so I made tofu skewers for me and chicken for JJ. I served this with broccoli steamed and tossed in TJ's Island Soyaki.
Tofu Curry Skewers with Curry Dipping Sauce
1 block of organic extra firm tofu, drained and pressed overnight
1 15 oz. can light coconut milk
1 garlic clove, grated
3 tbsp. curry powder, divided
1 tbsp. teriyaki or soy sauce
salt and pepper
juice of 1 lime
1 tbsp. brown sugar
Dice tofu into 1" cubes.
Add half of the coconut milk to a plastic storage dish.
Add the grated garlic, 1 tbsp. curry powder and soy/teriyaki sauce.
Shake well or whisk. Add tofu, shake again.
Marinade for a few hours.
Skewer tofu cubes.
Heat a grill pan or griddle over medium-high heat.
Spray with EVOO spray, place skewers on and cook for 3-5 minutes per side, or until golden brown.
While skewers cook, add remaining coconut milk to a small saucepot. Bring to a simmer.
Add 2 tbsp. curry powder, brown sugar, salt and pepper. Whisk until smooth.
Remove from heat, just before serving, squeeze in lime juice.