Step 1

Cut a slit lengthwise down the lemongrass stalk, and then peel off the tough outer layer. Cut the inner stalk into 4 or 5 pieces, then place them into the bowl of a food processor fitted with an s-blade.

Step 2

Add the shallot, garlic, ginger, coconut milk, lime juice, soy sauce, brown sugar, sambal oelek and cumin to the food processor.

Step 3

Blend everything until relatively smooth (it won't get perfectly smooth), stopping to scrape down the sides of the bowl as needed.

Step 4

Place the tofu into a shallow dish, then pour the marinade over it. Gently stir with a spoon to distribute the marinade.

Step 5

Allow the tofu to marinate for at least 30 minutes at room temperature, or up to 24 hours (refrigerate if marinating longer than 2 hours).

Step 6

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 7

Skewer the tofu cubes, placing 4-5 pieces of tofu on each skewer.

Step 8

Arrange the tofu skewers on the baking sheet and bake for about 50 minutes, gently turning halfway through, until the tofu dries up a bit and browns in spots.

Step 9

Place all ingredients into a small bowl and whisk them together.

Step 10

Taste-test and adjust any seasonings to your liking, and thin the mixture with as much coconut milk as you need to reach your desired consistency.

Step 11

Serve the tofu skewers with the peanut sauce on the side, for dipping. Garnish with accompaniments of choice, such as scallions, fresh mint, crushed peanuts, or cucumber slices.