Get Baked: Tofu, Mango and Eggplant Satay

Do you know what April means? It means you can grill outside without getting frostbitten! To celebrate, I had people over and we made tofu and chicken satay so that all our vegan and omnivorous friends could eat happily. In retrospect, this is the kind of meal that would be ideal to put together the night before and then cook the day of so that your brochettes can marinate and so that you can talk with your friends instead of running around like a chicken with its head cut off (that’s so not vegan).


TOFU, MANGO AND EGGPLANT SATAY

Brochettes

Ingredients

1 block of firm tofu, pressed
1 eggplant
3 mangoes
skewer sticks
optional: 2 pounds of chicken

Instructions

Soak the skewers in water for at least half an hour beforehand. While they’re soaking, chop the eggplant, mangoes, tofu (and chicken if you eat it) into one inch cubes. Make your friends thread the vegetables and chicken onto the skewers so that you can get other things ready in the meantime.

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Green Chili Paste

Ingredients

1 shallot, peeled and chopped
1 lemongrass stalk, outer leaves removed and chopped
2 cloves of garlic, peeled and chopped
1 inch of ginger, peeled and chopped
2 small red chilis, seeds removed and chopped
zest from 1 lime
1/4 cup of cilantro
1 tablespoon of peanut oil+

Instructions

Throw everything into the food processor and run it until everything is as fine as you can get it. Mix in the peanut oil and you’re ready to smother your brochettes and leave them in the fridge overnight to marinate.

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Peanut Dipping Sauce

Ingredients

2 tablespoons of peanut oil
1 shallot, peeled and chopped finely
2 cloves of garlic, peeled and chopped finely
2 large red chilis, seeds removed and chopped
1 teaspoon of ground cumin
1 teaspoon of ground corriander
3 ounces of crunchy peanut butter (no sugar added)
7 ounces of coconut milk
1 lime
salt

Instructions

Cook the shallots, garlic, chilis and spices in peanut oil over medium heat until the vegetables start to get soft. Add the peanut butter and then the coconut milk and stir while the sauce thickens up.

To put everything together, grab your brochettes from the fridge and grill them for 8-10 minutes. Pour your sauce into separate bowls for everyone and serve it along with a slice of lime and rice.


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Laura

Laura is a tiny girl who wishes she were a superhero. She likes talking to her grandma on the phone and making things with her hands. Strengths include an impressive knowledge of Harry Potter, the ability to apply sociology to everything under the sun, and a knack for haggling for groceries in Spanish. Weaknesses: Chick-fil-a, her triceps, girls in glasses, and the subjunctive mood. Follow the vagabond adventures of Laura and her bike on twitter [@laurrrrita].

Laura has written 1 article for us.

28 Comments

  1. This makes me happy and sad at the same time…it looks AMAZING! Unfortunately…I recently discovered that I am terribly allergic to the skin of fresh mangoes therefore I’m now terrified of eating mango-containing dishes. Le sigh.

  2. What does it say about me that my first introduction to the word “brochettes” had me thinking it was something similar to “dudebros” and “lesbros”?

    Also I’m cooking this all the time this summer. True facts.

  3. **MANGO MUST TRY**

    Traditionally made with slightly under ripe mangoes (skin mostly green), but it will still taste yummy with sweeter mangoes (skin red with green sections.)

    + Lime juice
    + Black pepper
    + Salt
    + Sugar
    + Cayenne pepper* (optional)

    Mix in a ziploc bag with the sliced mango and let it marinate for at least an hour in the fridge. Then, enjoy!

    This is a particularly refreshing treat when one has cotton mouth, cough cough…!

  4. That’s a great sweet-spicy paradox recipe, as usual made better for its veganacity. And are those sweet potato chips? Want it right now. There’s something so very primal about catching an unwary, grazing tofu and eating it right off the spear.

  5. I made these things!
    But I altered it to have: Mango, onion, eggplant and prawns.
    I also didn’t have all the right things for the marinade so I used: lime juice, olive oil, red pepper paste, cumin, salt and pepper, red pepper flakes.
    Served with peanut sauce and coconut rice.
    It was so stupid good I might marry this food.

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