Add the onion, garlic, olive oil and salt to a saucepan. Cook over a medium heat until the onion is cooked and translucent. Add the turmeric powder and coconut palm sugar, allow to cook for a further 2 minutes, making sure too stir continuously. Add 1 cup of water along with the peanut butter, coconut aminos and fish sauce. Allow the peanut butter to melt and then add the remaining ½ C water if the sauce is a little too thick. Simmer for a few minutes while you prepare the tofu.
Slice the tofu into large pieces and push onto wooden skewers. Heat the olive oil in a large frypan over a medium heat. Cook the tofu for 5 min on one side, turn over and cover with a few tablespoons of the peanut sauce. Cook for a further 3 minutes, allowing the peanut sauce to caramelise and thicken further. Serve immediately topped with fresh coriander and some peanut sauce on the side.