If not vacuum packed, press the tofu for 30 minutes to remove excess water, then cut into desired shapes for skewers (strips or cubes).

In a medium bowl, whisk together the coconut milk, tamari, curry powder, lime juice, maple syrup, and grated garlic to create the marinade.

Add the tofu to the marinade, ensuring all pieces are well coated, and marinate for at least 30 minutes in the refrigerator.

Cook the Tofu (Choose your method): Air Fryer: Arrange marinated tofu in a single layer in the air fryer basket. Cook at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden and crispy. Baked: Spread tofu on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway, until firm and browned. Grilled: Thread tofu onto skewers. Lightly spray with cooking oil. Grill over medium-high heat for 3-5 minutes per side, until grill marks appear and tofu is cooked through.

Serve the cooked tofu satay immediately with extra peanut sauce for dipping, garnishing with fresh cilantro and chopped peanuts.

Enjoy your delicious and crispy Tofu Satay!