Aubergine and tofu satay recipe
Recipe ingredients:
- Green curry paste:
- 1 shallot, finely chopped
- 1 stalk lemon grass, chopped
- 2 small red chillies, chopped
- 2 cloves garlic, crushed
- 2.5 cm. / 1 inch piece fresh root ginger, peeled and grated
- 1 lime zest only
- 1 tablespoon fresh coriander leaves and stalks, chopped
- Skewers:
- 1 packet firm, regular tofu, drained and pressed
- 1 aubergine
- 2 tablespoons groundnut oil
- 12 short wooden skewers
- Satay sauce:
- 2 tablespoons groundnut oil
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 2 large red chillies, deseeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 75 g. / 3 oz. crunchy peanut butter
- 200 g. / 7 fl. oz. coconut milk
- 1 lime, juice only
- Salt to taste
Recipe method:
- To make the green curry paste, grind all the ingredients together in a pestle and mortar until you have a paste.
- Store in the refrigerator in a screw top jar for up to 2 weeks.
- For the skewers, mix 3 tablespoons green curry paste together with 1 tablespoon groundnut oil.
- Cut the tofu and aubergine into 1.25 cm. / 1/2 inch cubes and thread onto twelve short wooden skewers.
- Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine 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.
- To make the 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.
Tags: aubergine, tofu, satay, recipe, curry, recipes, cooking