Tofu, Mango and Eggplant Satay

Do you know what Spring means? It means you can grill outside without getting frostbitten! To celebrate, I had people over and we made tofu and chicken satay so that all our vegan and omnivorous friends could eat happily. In retrospect, this is the kind of meal that would be ideal to put together the night before and then cook the day of so that your brochettes can marinate and so that you can talk with your friends instead of running around like a chicken with its head cut off (that’s so not vegan).

Tofu (and maybe Chicken) Satay


Tofu, sliced and frozen 1 block
Eggplant 1
Mangoes 3
Skewer sticks
Chicken breast, optional 1 pount
  1. Soak the skewers in water for at least half an hour beforehand.
  2. While they’re soaking, chop the eggplant, mangoes, tofu (and chicken if you eat it) into one inch cubes.
  3. Thread the vegetables and chicken onto the skewers.

Green Chili Paste

Shallot 1
Lemongrass, chopped 1
Garlic, minced 2
Small red chilies, chopped 2
Lime zest 1
Cilantro, chopped 1/4 cup
Peanut oil 1 tablespoon
  1. Throw everything into the food processor and run it until everything is as fine as you can get it.
  2. Mix in the peanut oil and you’re ready to smother your brochettes and leave them in the fridge overnight to marinate.

Peanut Dipping Sauce

Peanut oil 2 tablespoons
Shallot, chopped 1
Garlic, minced 2 cloves
Red chilis, chopped 2
Cumin 1 teaspoon
Corriander 1 teaspoon
Peanut butter, crunchy, no sugar added 3 ounces
Coconut milk 7 ounces
Lime 1
  1. Cook the shallots, garlic, chilis and spices in peanut oil over medium heat until the vegetables start to get soft.
  2. Add the peanut butter and then the coconut milk and stir while the sauce thickens up.

Put it All Together

  1. Grab your brochettes from the fridge and grill them for 8-10 minutes.
  2. Pour your sauce into separate bowls for everyone and serve it along with a slice of lime and rice.

2 thoughts on “Tofu, Mango and Eggplant Satay

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