TOFU SATAY

INGREDIENTS
10 ounces firm tofu, drained and cubed
3 garlic cloves, peeled
2 tbs soy sauce
2 tbs medium or sweet sherry
1 tbs rice vinegar or white vinegar
1/4 cup unsweetened shredded coconut
2 slightly heaping tablespoons smooth peanut butter
salt

WHAT TO DO
Put the tofu on a shallow plate. Mince 1 clove of garlic, mix together with the soy sauce, sherry and vinegar, and pour over the tofu. Stir gently, then leave for at least 2 hours. Heat the oven to 400°F.
Drain the tofu, saving the marinade. Put the tofu on a cookie sheet in a single layer and roast in the top of the oven for 25-30 minutes, until it is well-browned and fairly crisp.
Meanwhile make the sauce. Put the coconut into a bowl, pour over 2/3 cup of boiling water and let sit for 20 minutes, then drain, discarding the solids. Mince the remaining garlic and put into a small saucepan with the coconut liquid, peanut butter, and the marinade. Heat gently, stirring, until smooth. Season with salt, and serve the tofu with the sauce.