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Tofu, Butternut Squash & Brussels Sprout Skewers
Ingredients
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50 millilitre (2 fluid ounce) sweet soy sauce
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75 gram (3 ounce) tamarind paste
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1 tablespoons tomato puree
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1 teaspoon Garlic Cooking Paste
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1 pinch Chilli Flakes
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1 teaspoon Ground Black Pepper
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½ teaspoon Ground Ginger
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325 gram (11 ounce) cubed extra-firm tofu
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8 Brussels sprouts, trimmed and halved
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8 pieces cubed butternut squash
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1 tablespoons spring onion, chopped
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1 teaspoon Sesame Seed
Key Products
- Cook’s Notes: To make your own sweet soy sauce, simmer equal parts soy sauce and brown sugar until thickened.
Instructions
- 1 Broil or grill over medium heat 2-3 minutes per side or until lightly browned and tender, brushing occasionally with 1½ cups (375 ml) of the remaining marinade. Sprinkle satays with green onion and Sesame Seed. Serve with remaining marinade for dipping.
- 2 Place soy, tamarind, tomato purée, Easy Garlic, Crushed Chilli, Black Pepper and Ground Ginger in a blender, cover and blend on high until smooth. Place tofu in a large baking dish. Add ¼ of the marinade, toss gently to coat well. Refrigerate for 20 minutes.
- 3 Meanwhile, blanch Brussels sprouts in boiling water until just tender. Drain well. Thread tofu, Brussels sprouts and squash onto 48 skewers.
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