Press the tofu: Press the tofu for about 30 minutes using a tofu press, or place it on a plate with another plate on top and weigh it down with something heavy like a pot. Removing the extra moisture helps the tofu get nice and crispy.

Make the marinade: While the tofu presses, whisk together the soy sauce, peanut butter, brown sugar, dried basil, and garlic powder in a shallow dish. This quick marinade is what gives the tofu so much savory flavor.

Marinate the tofu: Once the tofu is pressed, cut it into 5–6 even strips. Lay the strips in the marinade and spoon some of the mixture over the top so both sides are coated. Let the tofu absorb the flavors for at least 20 minutes.

Bake the tofu: Preheat your oven to 430°F (220°C). Transfer the marinated tofu to a parchment-lined baking sheet and bake for 25 minutes, flipping the pieces halfway through. This gives the tofu a firm, golden texture that pairs beautifully with the peanut sauce.

Prepare the peanut satay sauce: While the tofu bakes, start the sauce. Sauté finely chopped onion with the crushed garlic, sesame oil, and red curry paste until softened. Stir in soy sauce, tamarind paste, brown sugar, and coconut milk, then mix in the peanut butter until the sauce is smooth and creamy. Remove from the heat and finish with a splash of fresh lime juice.

Assemble and serve: Take the tofu out of the oven and let it cool slightly before sliding each piece onto satay sticks. Serve with the warm peanut satay sauce, fresh cilantro, lime wedges, and crushed peanuts for the perfect finishing touch.