Directions

• To prepare the sata sauce that will sublimate this vegetarian recipe, put all the ingredients in the bowl of the blender and mix for about 30 seconds, until you obtain a thick sauce. Pour it into a bowl and set aside in the refrigerator.
• Cut the tofu and eggplant into 2.5cm cubes. Peel the red onion and cut it into 8 wedges. Peel the cucumber and cut it into sticks. Rinse and pat dry the bean sprouts.
• Cook the baby corn on the cob for 2 to 3 minutes in boiling water, then drain them and immediately run them under cool water. Divide the cucumber sticks, bean sprouts, baby corn on the cob and peanuts in the serving dish.
• Thread the tofu and eggplant cubes and the red onion wedges on wooden skewers, alternating them. Drizzle them with a little satay sauce and grill them for 10 to 12 minutes on the barbecue or on a lightly oiled grill, turning them several times during cooking
• Arrange the tofu skewers on the contents of the serving dish, cover them with the rest of the satay sauce and serve immediately.