Tofu satay

    52 min

    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.

    2 people made this

    Serves: 4 

    • 5 tbsp crunchy peanut butter
    • 1 tsp dark soy sauce
    • 1 tsp runny honey
    • 1 tsp Chinese rice vinegar or cider vinegar
    • 1 large garlic clove
    • 1 spring onion, trimmed and chopped
    • 6 tbsp reduced-fat coconut milk
    • 1 tbsp sweet chilli sauce, or to taste
    • 400g firm smoked tofu
    • 1 aubergine
    • 1 red onion
    • 8 baby corn, sliced in half diagonally
    • ½ cucumber
    • 250g bean sprouts
    • 2 tbsp unsalted peanuts

    Prep:40min  ›  Cook:12min  ›  Ready in:52min 

    1. Put 12 wooden skewers in cold water and leave to soak for 30 minutes. Meanwhile, combine the peanut butter, soy sauce, honey, vinegar, peeled garlic, spring onion, coconut milk and chilli sauce in a blender or food processor. Blend or process to make a thick, almost smooth mixture.
    2. Preheat a moderate grill. Cut the tofu and aubergine into 2.5cm sized cubes. Cut the red onion into chunks about the same size.
    3. Blanch the baby corn in a pan of boiling water for 2–3 minutes. Drain in a sieve, then refresh under cold running water. Cut the cucumber into thin sticks about 5cm long. Arrange the bean sprouts, cucumber and corn on a large platter and scatter the peanuts over the top. Set aside.
    4. Thread the tofu, aubergine and onion onto the soaked skewers, spacing the pieces slightly apart. Place on a foil-lined grill pan. Brush with some of the peanut mixture, then grill for 10–12 minutes, turning the skewers frequently and brushing with the peanut mixture. Gently heat the remaining peanut mixture in a small pan or in a dish in the microwave.
    5. Set the skewers of tofu satay on top of the salad, spoon over the warm peanut sauce and serve immediately.


    *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.

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