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About this recipe: Spicy, peanut-based satay sauce works well with smoked tofu and diced aubergines in these delicious vegetarian kebabs, served on a crisp bean sprout, baby corn and cucumber salad.
*Tofu comes in many forms, from plain to flavoured with sesame or chilli. The best variety to use for this recipe is the organic, naturally smoked tofu, found in chiller cabinets in supermarkets and health food shops. *In the salad, replace half the bean sprouts with fine green beans, trimmed and steamed or blanched in boiling water for 3 minutes.