Grilled Tofu with Peanut Sauce

Toast the peanuts in a dry skillet until fragrant. Allow to cool then grind with a mortar or chop very finely. Combine the coconut milk and peanut butter in a saucepan and bring to a boil. Stir in the crushed peanuts, lemon zest and juice and simmer for about 10 minutes, stirring occasionally. 

Whisk together the honey, soy sauce and orange juice. Slice the tofu into 8 pieces about 3 cm (approximately 1 inch) thick. Place in a shallow dish, cover with the marinade and refrigerate for about 1 hour.  

Heat a grill or grill pan to high. Remove the tofu from the refrigerator and score several times, diagonally, with a sharp knife. Brush with a bit of the peanut sauce and grill for about 5 minutes per side.