- 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
- Soak 12 bamboo skewers in cold water for about 30 minutes to prevent them from burning during cooking.
- 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.
- Blanch the fresh baby corn cobs in a saucepan of boiling water for 2–3 minutes.
- Refresh immediately under cold running water and drain well.
- Cut the cucumber into thin matchsticks.
- Arrange the bean sprouts, cucumber and corn on a large platter and scatter the peanuts over the top.
- Set aside.
- Preheat a grill (broiler) to high; line the grill tray with foil.
- Thread the tofu, eggplant and onion onto the soaked skewers, spacing the pieces slightly apart.
- Place on the prepared grill tray and brush with some of the satay sauce.
- Cook for 8–10 minutes, turning the skewers frequently and brushing with the satay sauce until cooked through.
- Gently heat the remaining satay sauce in a small saucepan.
- Arrange the tofu skewers on top of the salad, spoon the warm satay sauce over the top and serve immediately.
Preparation: 30 minutes, plus 30 minutes soaking
Cooking: 15 minutes