Drain any excess of water from the tofu by placing it in between two plates and adding something heavy like a can of tomatoes for example. Leave for at least 20 minutes.
While the tofu is draining, mix in a small bowl the ingredients for the marinade: Soy sauce, maple syrup, coconut milk, sriracha, garlic powder and ginger powder. Combine all the ingredients until you have a uniform mixture.
Preheat the oven to 200ºC or 400Fº
Once the tofu is ready, cut each block of tofu into 5-6 strips crosswise. They need to be thick enough to be able to place the stick after baking. Place them in the container where you are going to pour the marinade and using a baking brush or a spoon add the marinade on the tofu until all the tofu strips are completely coated. Leave marinating for at least 20 minutes in the fridge.
When the tofu has been marinating for at least 20 minutes, place it on a baking tray and bake at 200ºC or 400Fº for 10-12 minutes. Flip them and bake for further 10-12 minutes.
When your tofu is completely cooked, leave it to cool before skewering them on the satay sticks. Once they are on the stick, place them on a plate to serve.
To prepare the peanut sauce, add into a medium-size bowl peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger powder and the warm water. Mix well all the ingredients until everything is completely combined and the sauce looks homogeneous. If your sauce is too thick, add some extra water and if it looks too liquidy, add some more peanut sauce.
Transfer the peanut sauce into a small serving bowl and add crushed peanuts on the top. Add to the place together with the tofu skewers.
Sprinkle some fresh chopped coriander and sesame seeds on the top for better presentation.