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).




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


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.


Green Chili Paste


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+


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.


Peanut Dipping Sauce


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


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 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 308 articles for us.


  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.

    • But the skin of mango is poisonous for everyone! Don’t be afraid! Just make someone else cut them for you if you have a strong reaction and then eat the decious insides.

      • Not true. Barely anyone where I’m from is allergic to mangoes. If they’re native to your country, chances are most people have some sort of immunity to the poisonous skin.

      • I like to think this is a good idea because mangoes are so yummy….but the 4 days I spent with my eyes swelled half shut, the steroid injection, and the weeks worth of meds has me a little nervous to try it out. :/

      • 22 years I’ve been enjoying the delights mangoes have to offer and I had absolutely NO CLUE that mango skin was toxic (to some)! But lo and behold it does contain urushiol which is the stuff that makes one have a rash after coming in contact with poison ivy/sumac.

        But as Imanee mentioned, I probably have an immunity to it since they’re native to my country (Colombia). I have fond memories of climbing on my grandmother’s mango trees in our backyard back home.

        All of my Western friends peel the skin off because they dislike the taste and texture of it but I eat it in their stead!

  2. You’re a good sport ;) Now I wanna make this satay sub papaya and have a giant bowl of whiskey ice cream for desert!

  3. omg, this looks brilliant! I might give this a whirl tomorrow, hopefully marinating for five hours or so will work ok too.

  4. 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.

    • I’d say start using it in that context and act like everyone who hasn’t heard of it must’ve missed something.

    • Same! I think brochettes sounds awesome though — I second Dee and say that we should just go with it.

    • With the chicken for me please, and not with the eggplant for me, kthnxbai I love you I supply your jam please cook for me.

      • With everything you’re allergic to, how is mango not on that list?
        Also, mango omelettes?…No. Gross. Nevermind.

  5. This looks amazing. However, I am lazy and have a thesis to do. Will someone come cook for me please??

    • I’m still in my car trying to find you. The GPS crapped out, so I tried using the North Star to navigate by, but it turned out I was actually following the Delta shuttle from Dulles to Chigago. I’ve turned around again, and I bought a map. Be patient.


    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…!

  7. 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.

  8. 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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