| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
Tofu and vegetables
- 400 g pack of tofu
- 200 ml tamari sauce
- 1 tsp tomato puree
- 3 tbsp Fresh Ginger
- 500 g Peeled and chopped sweet potatoes
- 15 shallots
- 100 ml Water
- Sea salt and black pepper for seasoning
satay sauce
- Juice of 1 lemon
- 1/2 tsp grated ginger
- 2 Cloves garlic
- 2 Red Chillies – reduce amount if you prefer the sauce to be less hot
- 1 tbsp tamari sauce
- 150 g peanut butter
- 400 mls Coconut milk
Ingredients
Tofu and vegetables
satay sauce
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|
Instructions
- Place the cubed sweet potato in a saucepan with water and bring to the boil. Cook for 5 minutes and then remove from the heat and drain.
- Cut the tofu into cubes and place them in a large dish with the cubed sweet potato and shallots.
- Whisk together the tamari sauce, tomato puree, water and ginger. Pour this over the tofu and vegetables. Season and leave to marinate for at least an hour but preferably longer.
- Blend the lemon, ginger, garlic, chilli, coconut milk, peanut butter and tamari in a food processor. Pour the sauce into a pan , bring to the boil and simmer for 5 minutes stirring frequently until it thickens. Set aside.
- Put a shallot on a skewer, followed by sweet potato and then a cube of tofu and then repeat again. Continue until you use up all the tofu and vegetables on the skewers.
- Place the kebabs in an ovenproof dish and brush with the marinade. Cook for 20 -25 minutes on 180C or until all the vegetables are cooked. Turn the kebabs whilst cooking.
- Serve with the satay sauce together with freshly chopped coriander.
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