Vegan Recipes : Tofu Satay

Serves 4

Ingredients

For the Marinade

• 2 Cloves Garlic
• 1 piece Fresh root Ginger, peeled and grated [or dried ginger if fresh unavailable]
• 90ml Shoyu
• 60ml Vegetable oil
• 10ml/2tsp Brown sugar

Kebabs

• 185 g Firm tofu
• 100g Button mushrooms
• 200g Red Peppers - cut into 1" dice, blanched for 2 mins in boiling water and refresh
• 200g Green peppers - cut into 1" dice
• 150g Onion - cut into 1" dice

For the Sauce

• 75g Onion
• 15ml Vegetable oil
• 1 tsp/5ml Chilli Powder
• 1 tsp/5ml Grated Lemon Rind
• 1 Clove Garlic [crushed]
• 50ml Creamed Coconut
• 60ml Crunchy Peanut Butter
• 30ml Shoyu

To Accompany

• 250g Brown Rice - boiled

Method

1. Make the marinade by mixing all marinade ingredients. Cut the tofu into 1" cubes and place to soak in the marinade for 2-3hours or overnight, with the mushrooms and blanched vegetables.
2. To make the satay sauce, cook the onion with the oil until brown.
3. Add the remaining ingredients plus 150 mls boiling water, stir to the boil. Keep warm until service. Serve in a small dish.
4. Fry tofu carefully in a little oil, preferably in a non-stick frying pan. Thread the tofu, mushrooms and vegetables onto 12 skewers and arrange in a single layer in the dish containing the marinade until needed - cook under a preheated grill.
5. Serve on a bed of brown rice - pour sauce over top.