“From Recipe+ NOTE - the recipe for the satay sauce makes 1 cup, any leftovers store in the fridge for up to 3 days in a screw top jar. If sauce is too thick, add a little water.”
6 skewers

Ingredients Nutrition


  1. Place kumara in a steaming basket over a small saucepan of boiling water and steam for 8 to 10 minutes or until just tender and then remove from heat and cool (I would use my electric steamer).
  2. Make Satay sauce - Heat oil in a small saucepan over moderate heat and add onion and garlic and cook and stir for 1 minute or until fragrant and then add remaining ingredients and cook and stir until smooth and heated through.
  3. Thread tofu, corn and kumara onto 6 skewers, alternating ingredients.
  4. Combine 1 tablespoon of the oil and soy sauce in a small bowl and brush skewers with soy mixture.
  5. Preheat a barbecue or char grill to moderately high and cook skewers for 10 minutes or until browned.
  6. Combine cabbage, cucumber and tomato in a medium bowl and drizzle with juice and remaining oil.
  7. Place in a serving owl and top with egg and drizzle skewers with satay sauce and sprinkle with onion and serve with salad.
  8. NOTE - if using wooden skewers soak for 30 minutes in water before using.

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