Marinated Tofu and Cucumber Skewers

These were also on the menu at my cocktail party last week. I stole the idea and flavors for these from the macadamia-crusted marinated tofu and coconut-coriander rice I made a while back. They require prior planning, but doesn't any good cocktail party require planning? They’re really easy to make, and, to my surprise, were devoured by everyone – carnivores and tofu-haters included.

Marinated Tofu Skewers
(makes 12 skewers)

1 14 ounce block extra firm tofu

¼ cup soy-ginger sauce

¼ cup coconut milk
¼ teaspoon ground coriander
Large pinch of salt

1 small cucumber

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1. Cut the tofu in half along its thickness.
2. Place the tofu onto a cutting board lined with paper towels. Place paper towels on top of the tofu and put a large pan on top. Put some heavy books in the pan. Let the tofu sit for an hour to remove as much water as possible.
3. Cut the block into 4 strips lengthwise and 6 strips crosswise. You will end up with 48 cubes.
   
4. Put half the tofu into a resealable plastic bag and add the soy-ginger sauce. Shake the bag well to coat all the tofu.
5. Put the remaining tofu into another plastic bag and add the coconut milk, coriander, and salt. Shake well to coat all the tofu.
6. Let the tofu marinate in the refrigerator overnight and up to 3 days.
7. Heat an oven to 350° F.
8. Arrange the tofu in a single layer on a foil-lined sheet pan that has been lightly sprayed with oil.
9. Bake the tofu for 45 minutes. Let the tofu cool for 5 minutes before removing it from the pan.
10. In the meantime, peel the cucumber in alternating stripes. Cut off the ends and cut the cucumber in half lengthwise. Remove the seeds with a spoon. Cut each piece in half lengthwise and then slice into ¾” chunks.
11. Put two pieces of each kind of tofu and a piece of cucumber on each skewer. Serve warm.