Sunday, 10 April 2011

Satay tofu & aubergine skewers

The sun's out today and we've got a few folks over for little person's birthday... but have resisted the BBQ in favour of a buffet type-thing that's largely asian, including dumplings, rice buns and, as you can see, some satay skewers. Quite yummy these.


500g firm tofu
1 medium sized aubergine
Tbsp light soy sauce
Tbsp sesame oil
Tbsp tomato ketchup
4 tbsp peanut butter
150 ml boiling water
3 tsp tamari or dark soy sauce
1 tsp rice wine vinegar


First of all make a marinade with the light soy sauce, sesame oil and ketchup. Slice the tofu into small cubes and then cover with the marinade and set aside for 30 minutes or so. Slice the aubergine into similar sized cubes and then salt (to reduce bitterness later) and leave to one side for 10 minutes or so, then cover with boiling water and leave for another 5 minutes, then drain. Toss the aubergine in a little sesame oil and then bake it, along with the tofu cubes, at 200 degrees C for around 30 minutes.

While the cubes are baking, crack on with the marinade. Put the peanut butter (crunchy or smooth, doesn't matter), boiling water, tamari and rice wine vinegar in a blender and blend down to a smooth sauce. I'm cooking for toddlers, so that's as far as I go with the sauce but if you're not worried about spiciness, add a little fresh chilli and ginger at this point too.

When the cubes are baked, pop them onto the skewers, smother with the satay, and serve! I did these on cocktail sticks today, to make them bite-sized, and you could even put them on a barbecue...

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