Slice the tofu into 8 equal sized slices. In a bowl , mix the ground spices, garlic, tamari and oil together. Add the tofu and allow to marinate for 30 minutes. Then place the tofu on a greased baking sheet and bake for 20 minutes, turning once halfway through.
Heat oil in a large pan and add the onions, garlic, chilli and ginger. Fry for about 5 mins. Then add the ground spices and cook for a further minute.
Then add the coconut milk, tamari, xylitol, lemongrass, and simmer for 20 minutes until reduced by half. Stir in the peanut butter and continue to simmer for another 10 minutes.
Remove the lemongrass from the sauce and place in a blender. Blend until smooth.
In a bowl mix all the salsa ingredients together.
Serve the baked tofu on some brown rice, with the satay sauce and pineapple salsa.