close
Advertisement
Shop Now
Magazine
 

Tofu satay skewers

Delicious vegetarian skewers that are perfect as an entrée dish or first course.

Tofu satay skewers

Ingredients

  • 8 fresh or canned baby corn
  • ½ telegraph (long) cucumber
  • 3½ cups (315 g) bean sprouts, trimmed
  • 2 tablespoons unsalted peanuts
  • 400 g (14 oz) firm tofu, cut into cubes
  • 1 eggplant (aubergine), cut into cubes
  • 1 red onion, chopped into cubes
  • SATAY SAUCE
  • ⅓ cup (90 g) salt–reduced crunchy peanut butter
  • 1 teaspoon salt–reduced soy sauce
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1 clove garlic
  • 1 spring onion (scallion), chopped
  • ⅓ cup (80 ml) low–fat coconut milk
  • 1 tablespoon sweet chilli sauce

Preparation

  1. Soak 12 bamboo skewers in cold water for about 30 minutes to prevent them from burning during cooking.
  2. To make the satay sauce, combine all of the ingredients in a blender or food processor and blend or process to make a thick, almost smooth sauce.
  3. Blanch the fresh baby corn cobs in a saucepan of boiling water for 2–3 minutes.
  4. Refresh immediately under cold running water and drain well.
  5. Cut the cucumber into thin matchsticks.
  6. Arrange the bean sprouts, cucumber and corn on a large platter and scatter the peanuts over the top.
  7. Set aside.
  8. Preheat a grill (broiler) to high; line the grill tray with foil.
  9. Thread the tofu, eggplant and onion onto the soaked skewers, spacing the pieces slightly apart.
  10. Place on the prepared grill tray and brush with some of the satay sauce.
  11. Cook for 8–10 minutes, turning the skewers frequently and brushing with the satay sauce until cooked through.
  12. Gently heat the remaining satay sauce in a small saucepan.
  13. Arrange the tofu skewers on top of the salad, spoon the warm satay sauce over the top and serve immediately.

Serves 4
Preparation: 30 minutes, plus 30 minutes soaking
Cooking: 15 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Advertisement