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.

Satay 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

1½ 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

What To Do

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.