Thai Tofu Satay

2 large cloves garlic, coarsely chopped
1/2 cup chopped onion
2 Tbsp. lime juice
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1 lb. firm or extra-firm tofu, drained and cut into 1-inch cubes
12 6-inch bamboo skewers

For the Peanut Dipping Sauce:
5 Tbsp. peanut butter
4 Tbsp. water
A thin slice of fresh ginger root, peeled and minced
1 Tbsp. soy sauce
4 Tbsp. lime juice
1 tsp. brown sugar
1/2 clove garlic, minced
Dash of cayenne pepper or hot chili paste

• Place all of the ingredients, except for the tofu, in a food processor or blender and process until smooth. Place the tofu cubes in a shallow baking dish and cover with the marinade. Refrigerate, covered, for several hours, stirring occasionally. Let stand for 30 minutes at room temperature before broiling. Meanwhile, soak the bamboo skewers in water for 20 minutes, then drain (this will prevent the skewer ends from burning).
• Preheat the broiler. Thread the tofu onto the skewers. Place on a lightly oiled broiler pan. Broil until the edges of the tofu are crisp, turning several times and basting with the marinade.
• For the Peanut Dipping Sauce whisk together all of the ingredients in a medium bowl.

Makes 12 appetizer servings