Tofu satay skewers


  • 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
  • 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


  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
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