Tofu Satay with Ginger-Cashew Sauce

Description
This red-hot, vegetarian version of the satay is made and packed with tofu, real vegetables, fruit juice, soy sauce, and herbs in a skewer and topped with a tangy cashew sauce.

For the satay base

 * 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, dark only
 * ¼ cup canned light coconut milk
 * ¼ tsp. hot pepper sauce, or more to taste

For the skewers and vegetables

 * 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 a single layer in a large glass baking dish.
 * 4) In a small bowl, whisk together soy sauce, lime juice, brown sugar, sesame oil, and garlic.
 * 5) Pour over skewers and let stand for 1 hour, turning occasionally.

Ginger-cashew sauce

 * 1) Meanwhile, make ginger-cashew sauce: in a food processor, place cashews and pulse on and off until ground. Set aside.
 * 2) In a medium saucepan, heat sesame oil over medium heat.
 * 3) Add scallions, garlic and ginger and cook, stirring often, 30 seconds.
 * 4) Stir in or mix with 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 the grill.
 * 2) Place marinaded skewers on grill, simply reserving the marinade.
 * 3) Cook until lightly browned, turning occasionally and basting with marinade, 12 to 15 minutes.
 * 4) Transfer to the serving platter and garnish with cilantro, if desired.
 * 5) Serve hot over rice, with the ginger-cashew sauce for dipping.