A Mouth-Wateringly Authentic Vegetarian Satay Recipe

     
This satay recipe uses lots of fragrant spices as well as tofu, pineapple and mushrooms.  It can be cooked in a conventional griddle but makes a delicious barbeque recipe.  The sauce can be made in advance and frozen.

Ingredients:
1 tablespoon of groundnut oil
2 shallots
2-3 cloves of garlic
1 tablespoon of chopped fresh lemongrass
2 teaspoons of chopped fresh galangal or ginger
2 teaspoons of ground coriander
1 teaspoon of ground cumin
½ tsp chilli powder (or more if you want it to be hot)
3 tablespoons of peanut butter
1 tablespoon of soy sauce
1.5 tablespoons tamarind sauce or lemon or lime juice
½ a pineapple, cut into large chunks
1 250g/9oz block of firm tofu, cut into large cubes.
8 small mushrooms, preferably chestnut
175mls/¾ cup/6 fl oz water


Method:
1. In a blender of pestle and mortar, mix the shallot, garlic, lemongrass, galangal or ginger, coriander, cumin and chilli powder to a paste.

2. Heat the oil over a low heat, add the spice paste and cook, stirring regularly for 3-5 minutes to release the flavours.

3. Add the peanut butter, soy sauce, tamarind, and the water. Bring to the boil. Simmer gently, stirring regularly for about 5 minutes.

4. Thread the mushrooms, pineapple and tofu pieces onto skewers. Grill, griddle or barbeque over a medium heat until softened and golden.

5. Serve the skewers with a few spoonfuls of sauce poured over.  Any remaining sauce can be served separately in a bowl at the table.


I hope you enjoyed this satay recipe. Why not take a look at some more easy dinner recipes or my vegetarian barbeque recipes.





 

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