Tofu with Coconut- Peanut Sauce Recipe

Slice tofu 12 pieces. Thread 3 pieces onto a skewer; pat dry. Dust tofu with flour. 

Fry in hot vegetable oil until light brown; drain. Sauté white onions, garlic, lemongrass bulbs in 2 teaspoons vegetable oil until soft. Add coconut milk, Japanese soy sauce, brown sugar; boil then simmer until reduced to two-thirds. 

Discard lemongrass. Stir in oasted peanuts, Sriracha, and ¼ cup chopped cilantro. Season with soy sauce and white pepper. Serve with skewers.