for the tofu

1. Combine all marinade ingredients. Place the well-pressed tofu into the marinade, flipping until all surfaces are covered. Allow to marinade for several hours or overnight, flipping once or twice to allow the marinade to soak up.
2. Preheat your grill and reduce to medium-high heat. Place the tofu on the grill for about 6 minutes with the cover closed. Flip and repeat the process on the other side.
3. You can toss the grilled tofu back into the marinade and flip it around, allowing it to soak up any leftover marinade.

for the peanut sauce

1. Heat a medium-sized saucepan over medium heat. Warm the oil, then add the onion, sauteing for about 5 minutes, or until slightly golden. Add in the ginger and garlic, stirring and allowing to soften for a couple of minutes, adding a few splashes of water here and there to prevent sticking.
2. Add in the satay seasoning and red pepper flakes. Stir to combine and cook for 1 minute more, adding more splashes of water to prevent sticking.
3. Add in the peanut butter, brown sugar, soy sauce and sriracha or sambal. Stir to combine. Whisk in the coconut milk until well combined. Add in the cinnamon stick and reduce the heat to medium low. Simmer for 15-20 minutes, stirring occasionally to prevent scorching on the bottom, reducing the heat as bit more if needed.
4. Remove from heat. Add in the lime juice and adjust any ingredients to taste.
5. Leave it chunky or puree until smooth.
6. Serve immediately with the tofu, rice and fresh fruit.