Step 1

Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.

Step 2

Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.

Step 3

Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.

Step 4

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 5

Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.

Step 6

Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.

Step 7

Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.