Tofu Satay!
Instructions
. Soak 12 bamboo skewers in cold water (to prevent them from burning under the grill). Meanwhile, to make the satay sauce, combine the peanut butter, soy sauce, honey, vinegar, garlic, spring onion, coconut milk and chilli sauce in a blender or food processor. Blend or process to make a thick, almost smooth mixture.
2. Preheat a medium grill or barbecue. Cut the tofu and eggplant into 2.5 cm cubes. Cut the red onion into chunks about the same size.
3. Blanch the baby corn cobs in a saucepan of boiling water for 23 minutes. Drain in a sieve, then refresh under cold running water. Cut the cucumber into thin sticks about 5 cm long. Arrange the bean sprouts, cucumber sticks and corn on a large platter and scatter the peanuts over the top. Set aside while you cook the tofu and vegetable skewers.
4. Thread the tofu, eggplant and onion onto the soaked skewers, spacing the pieces slightly apart. Brush with some of the satay sauce, then grill on a foil-lined grill tray or barbecue plate for 1012 minutes, turning the skewers frequently and brushing with the satay sauce. Gently heat the remaining satay sauce in a small saucepan or in a dish in the microwave until warm.
5. Set the skewers of tofu satay on top of the salad, spoon the remaining warm satay sauce over the top and serve immediately.
