1. In a large bowl add first 6 ingredients and mix roughly.
2. In a mortar and pestle or in a blender add garlic, cilantro and lemongrass and pound to make a chunky paste.
3. Add the paste along with the coconut milk to the spice mix and whisk to mix to form a smooth mixture. The marinade is ready.
4. Add the tofu pieces and toss them around till everything is coated in well in the marinade. Cover with a plastic wrap and refrigerate for 2 hours tossing the tofu a couple of time in between.
5. Arrange the tofu on skewers (roughly 4 per skewer) and either barbecue the skewers or cook it in a griddle with a little bit of oil. Keep brushing extra marinade onto the tofu while they are cooking.
6. Serve warm with a squeeze of lemon and some chopped up cilantro along with the peanut sauce

Peanut Sauce

1. In a wok heat vegetable oil. When the oil is hot add the red curry paste and cook till fragrant.
2. Add the coconut milk and bring it to a simmer.
3. Add brown sugar, peanut butter and salt. Stir and cook till everything is dissolved and the sauce turns a little thick. If you feel the sauce is too thick, add a tablespoon of water and cook for a few seconds. Taste and adjust the seasoning. Serve warm.