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