Vegetarian Satay Skewers

Submitted by I'mPat

"From Recipe+ NOTE - the recipe for the satay sauce makes 1 cup, any leftovers store in the fridge for up to 3 days in a screw top jar. If sauce is too thick, add a little water."

 

• Ready In: 55mins
• Ingredients: 18
• Yields: 6 skewers
• Serves: 2

ingredients

• 200 g sweet potatoes (kumara cut into 2cm pieces)
• satay sauce (recipe to follow to serve)
• 175 g firm tofu (cut into 2cm cubes)
• 3⁄4 cup baby corn (cut drained)
• 1 1⁄2 tablespoons vegetable oil (or peanut oil)
• 1 tablespoon soy sauce (light)
• 1 cup white cabbage (shredded)
• 1⁄2 lebanese cucumber (small sliced)
• 1 tomatoes (medium halved and thinly sliced)
• 2 teaspoons lemon juice
• 2 hard-boiled eggs (sliced)
• 1 green onion (sliced to serve)

• Satay Sauce

• 2 teaspoons vegetable oil (or peanut oil)
• 1 green onion (thinly sliced)
• 1 garlic clove (minced)
• 1⁄2 cup peanut butter (smooth)
• 2 teaspoons soy sauce
• 3⁄4 cup coconut milk

directions

1. Place kumara in a steaming basket over a small saucepan of boiling water and steam for 8 to 10 minutes or until just tender and then remove from heat and cool (I would use my electric steamer).
2. Make Satay sauce - Heat oil in a small saucepan over moderate heat and add onion and garlic and cook and stir for 1 minute or until fragrant and then add remaining ingredients and cook and stir until smooth and heated through.
3. Thread tofu, corn and kumara onto 6 skewers, alternating ingredients.
4. Combine 1 tablespoon of the oil and soy sauce in a small bowl and brush skewers with soy mixture.
5. Preheat a barbecue or char grill to moderately high and cook skewers for 10 minutes or until browned.
6. Combine cabbage, cucumber and tomato in a medium bowl and drizzle with juice and remaining oil.
7. Place in a serving owl and top with egg and drizzle skewers with satay sauce and sprinkle with onion and serve with salad.
8. NOTE - if using wooden skewers soak for 30 minutes in water before using.