Vegetarian Satay Skewers

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

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 cabbage (shredded)
• 1/2 lebanese cucumber (small sliced)
• 1 tomato (medium halved and thinly sliced)
• 2 teaspoons lemon juice
• 2 hard-boiled eggs (sliced)
• 1 green onion (sliced to serve)
• 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

Recipe

• 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.