Tofu, Butternut Squash & Brussels Sprout Skewers

Tofu, Butternut Squash & Brussels Sprout Skewers

Tofu, Butternut Squash & Brussels Sprout Skewers

Prep Time
20 Minutes
Cook Time
10 Minutes
Ingredients
12
Sweet soy, tamarind paste and chili sauce add sweet and spicy Asian flavours to these vegetarian skewers. Serve as a starter or as a hearty side. Try our Flavour Forecast 2012 recipe today.
Ingredients
  • 50 millilitre (2 fluid ounce) sweet soy sauce

  • 75 gram (3 ounce) tamarind paste

  • 1 tablespoons tomato puree

  • 1 teaspoon Garlic Cooking Paste

  • 1 pinch Chilli Flakes

  • 1 teaspoon Ground Black Pepper

  • ½ teaspoon Ground Ginger

  • 325 gram (11 ounce) cubed extra-firm tofu

  • 8 Brussels sprouts, trimmed and halved

  • 8 pieces cubed butternut squash

  • 1 tablespoons spring onion, chopped

  • 1 teaspoon Sesame Seed

Key Products
Chilli Flakes

Product Information

£ 1.98/unit,29g
Ground Black Pepper

Product Information

£ 2.20/unit,33g
Ground Ginger

Product Information

£ 1.69/unit,26g

Product Information

£ 1.98/unit,43g
Cooking tip
  1. 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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