Aubergine Eggplant And Tofu Satay Sticks Recipes

EGGPLANT (AUBERGINE) AND TOFU SATAY

Steps:

• curry paste:.
• grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
• skewers:.
• Mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and eggplant into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the eggplant and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
• Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
• satay sauce:.
• Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
• Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
• Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
• Serve the skewers on individual plates with a small bowl of satay sauce.
• Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.

TOFU-VEGETABLE SATAY WITH PEANUT SAUCE

Steps:

• Prepare the satay: Place the tofu in a folded dish towel and gently press to remove excess liquid. Cut tofu into 1-inch cubes.
• Cut the thicker white and light green stalks of the scallions into 1-inch pieces. Thinly slice the thinner, dark green scallion stalks on the diagonal and reserve for the garnish.
• Make the peanut sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots, chiles and garlic, and cook, stirring occasionally, until softened, 4 to 5 minutes. Transfer to a food processor or blender. Add the peanut butter, 5 tablespoons kecap manis and ⅓ cup plus 1 tablespoon water, and blend until almost smooth. (It makes about 1 ½ cups.) Transfer sauce to a small bowl. (If the sauce thickens, add more water by the tablespoon until it is pourable.)
• Assemble the satay: Place a cube of eggplant onto a bamboo skewer, followed by a piece of pineapple, bell pepper, scallion, tofu and another piece of eggplant. Repeat with the remaining skewers.
• Heat the grill or a griddle pan over high. Use a pastry brush to dab the 1/4 cup oil all over the skewers. Once hot, line the skewers on the grill or griddle pan, working in batches as needed. Cook for 10 to 12 minutes, turning every 2 to 3 minutes with a metal spatula or tongs, until the eggplant is cooked through. Transfer to a plate.
• Prepare the glaze: Mix 4 tablespoons kecap manis with the remaining 2 tablespoons oil. Brush the glaze all over the skewers.
• Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.