Tofu Satay

I love the idea of food on sticks, as any good American would, but I rarely eat food on sticks. I decided to change that up for fun this weekend. I made tofu satay based on a recipe in The Asian Vegan Kitchen. I couldn't find baby corn or asparagus (that was thick enough to poke a stick through, at least), so I omitted those from the satay. I don't have a grill, so I decided to bake the satay sticks in the oven (400F for 30 mins). The cookbook recommends serving the satay with a coconut milk/peanut sauce and cucumber relish, both included in the book. Quite tasty! This book has a lot of enticing recipes, so hopefully I'll start cooking from it more often.