Tofu Satay with Ginger-Cashew Sauce

Ingredients

 * 1 lb extra-firm tofu, drained and cut into 1-inch cubes
 * 1 large green bell pepper, cut into small squares
 * 6 oz baby portobello mushrooms, stemmed
 * 1 cup cherry tomatoes
 * ⅓ cup low-sodium soy sauce
 * 2 tbsp fresh lime juice
 * 1 tbsp brown sugar
 * 1 tbsp dark sesame oil
 * 2 medium cloves garlic, minced
 * fresh cilantro sprigs for garnish (optional)

Ginger-cashew sauce

 * 1 cup raw cashews (4 oz)
 * 1 tbsp dark sesame oil
 * 2 tsp minced fresh ginger
 * 2 medium cloves garlic, minced
 * 3 scallions (white and light green parts), chopped
 * ¼ cup soy sauce
 * ¼ cup canned light coconut milk
 * ¼ tsp hot pepper sauce, or more to taste

Directions

 * 1) Soak 6 long bamboo skewers in cold water for 30 minutes or use 6 long metal skewers.
 * 2) Thread tofu, bell pepper, mushrooms and tomatoes alternately on skewers.
 * 3) Place in single layer in large glass baking dish.
 * 4) In small bowl, whisk together soy sauce, lime juice, brown sugar, sesame oil and garlic.
 * 5) Pour over skewers and let stand 1 hour, turning occasionally.

Ginger-cashew sauce

 * 1) Meanwhile, make ginger-cashew sauce: in food processor, place cashews and pulse on and off until ground; set aside.
 * 2) In medium saucepan, heat sesame oil over medium heat.
 * 3) Add scallions, garlic and ginger and cook, stirring often, 30 seconds.
 * 4) Stir in ground cashews, soy sauce, coconut milk and hot sauce.
 * 5) Reduce heat to low and simmer, stirring occasionally, 30 to 45 minutes, adding up to ⅓ cup water if mixture seems too thick.
 * 6) Remove from heat and set aside.

Satay

 * 1) Prepare grill.
 * 2) Place marinaded skewers on grill, reserving marinade.
 * 3) Cook until lightly browned, turning occasionally and basting with marinade, 12 to 15 minutes.
 * 4) Transfer to serving platter and garnish with cilantro if desired.
 * 5) Serve hot, with ginger-cashew sauce for dipping.