Remove the outer most layer of lemongrass stalk to get to the freshest portion. Trim the top and bottom off. The back of a knife or a meat tenderizer, beat along the length of the stalk until it starts to split. Chop into 2”/5cm pieces.

Peel the ginger and slice into ¼”/6mm or thinner slices.

Cut the stem off the chili and slice in half. For reduced spice, scrape out most of the seeds and discard.

In a medium saucepan, bring the coconut milk to a simmer over medium low heat.

Add the prepared lemongrass, sliced ginger, and sliced chili. Simmer for 5 minutes. Do not allow to boil.

Add in the turmeric and coriander. Stir well. Simmer for another 3 minutes. Remove from heat and add the lime juice and salt.

Drain the tofu well, pressing if desired. Chop into 1”/2.5cm pieces and add to a medium bowl.

Pour the marinade over the tofu pieces. Turn to make sure everything gets covered. Cover and place in the fridge to marinate for at least 1 hour, up to 4 for best flavour.

Turn on the oven to broil. Put the baking rack in the upper third of the oven (but not in the highest position). Line a baking sheet with foil.

Cut up the bell peppers and onion into squares ¾”-1”/18-25mm. Break the onion sections into layers of 2 or 3 at most for even cooking.

Drain the tofu from the marinade*. Assemble skewers with 2-3 pieces of tofu interspersed with bell pepper pieces and 2-3 layers of onion.**

Place on the prepared baking sheet.

Cook under the broiler for 4-5 minutes until the tofu is lighted brown on one side. Take out of the oven and flip the skewer over to expose the opposite side of the tofu. Cook for another 3-4 minutes.

Remove from the oven and serve immediately. Excellent over jasmine rice with a side of peanut sauce.