Tofu, Butternut Squash & Brussels Sprout Skewers

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.

20 mins Prep Time 10 mins Cook Time
20 mins Prep Time
10 mins Cook Time
  • 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.

  • 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.

  • Meanwhile, blanch Brussels sprouts in boiling water until just tender. Drain well. Thread tofu, Brussels sprouts and squash onto 48 skewers.

Cooking tip

Cook’s Notes: To make your own sweet soy sauce, simmer equal parts soy sauce and brown sugar until thickened.