Marinade

1 large clove of garlic, crushed

1 tsp ginger root, finely grated

1 tbl finely chopped lemongrass stalk

2 tbl lemon juice

1 tbl soy sauce

1 tbl water

1 tbl sugar

500g firm tofu

Kebabs

2 green capsicums

2 red capsicums

1 tin pineapple, sliced in natural juice (unsweetened)

2 onions

... or any combination of your choice

12 x 20cm metal skewers or bamboo skewers soaked in water for 20 minutes

Peanut sauce

2 tbl minced onion

1 large clove garlic, crushed

1 tsp curry powder (optional)

4 heaped tbl peanut butter

2 tbl soy sauce

1 tbl lemon juice or wine vinegar

1 tbl sugar

chili (optional, any sort of chili you like, or a pinch of cayenne pepper)

water to make desired consistency

1. To make the marinade, blend together all the ingredients except the tofu to make a smooth sauce. Cut the tofu into slices about 1cm thick, than cut each slice into rectangles about 3cm by 4cm (size is not that important). Lay the slices into a flat bottomed dish and cover with the marinade. Refrigerate. This can be done the night before, but make sure the tofu has at least a few hours to absorb the marinade flavours.
2. Choose large capsicums with an even shape to make them easy to cut. Remove the seeds and top and cut into rectangles of a similar size to the tofu. Drain the pineapple slices and cut each one into 6 pieces. Cut the onions into quarters and separate into layers. Cut layers into pieces to thread onto kebabs - any layers that are too small can be minced for the sate sauce.
3. Preheat the oven to 180°C. Thread onion, green capsicum, tofu, red capsicum and pineapple onto skewers, alternating colours - a good job for the kids. Oil the bottom of 1 or 2 baking dishes and line up the kebabs inside.
4. Brush kebabs with marinade. Place in the oven for 15 minutes until top is lightly brown, then turn, brush with marinade again, and bake for another 15 minutes.
5. While the kebabs are cooking, boil some rice.
6. Once the kebabs have been turned, prepare the sate sauce. Saute the minced onion in some oil, add the crushed garlic, and curry powder if you like a spicier sauce, then the peanut butter and combine. Add the soy sauce, lemon/vinegar and sugar, combine. Slowly add water and stir in, until the sauce has the desired consistency. Season with some chili if you like a hot sauce.
7. To serve, place the kebabs on rice and spoon over sate sauce.