Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut tofu into 3 lengthwise slices. grill tofu, with enough heat to leave grill marks, until crisp. remove from heat and cut into long, wide strips. skewer on skewers and serve with peanut sauce. for the peanut sauce: heat oil in a large skillet over medium heat. add onion and ginger; cook, stirring frequently, until browned. add garlic and chile paste; brown lightly. add rice vinegar, white and brown sugars, tamari, salt, lime juice and cilantro. bring to a boil. add coconut milk and return to boil. purée in a blender or food processor. return to heat and bring to a simmer. slowly whisk in peanut butter until melted and combined.

Target recipe: preheat oven to 425 degrees fahrenheit (220 degrees celsius). spray baking pan with vegetable spray. in a small bowl or food processor, combine peanut butter, chicken stock, coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds. set 3 tablespoons (45 ml) aside. cut chicken into 1 inch (2.5 cm) cubes. thread onto 10 small bamboo or barbecue skewers. place skewers in prepared pan. brush with half of the peanut sauce that has been set aside. bake approximately 5 minutes. turn over and brush with the remaining 1-1/2 tablespoons (20 ml) sauce. bake 5 more minutes or just until chicken is done. serve with remaining peanut sauce.