Vegetarian Satay Skewers

• 200 g sweet potatoes (kumara cut into 2cm pieces)
• satay sauce (recipe to follow to serve)
• 175 g firm tofu (cut into 2cm cubes)
• 3/4 cup baby corn (cut drained)
• 1 1/2 tablespoons vegetable oil (or peanut oil)
• 1 tablespoon soy sauce (light)
• 1 cup white cabbage (shredded)
• 1/2 lebanese cucumber (small sliced)
• 1 tomatoes (medium halved and thinly sliced)
• 2 teaspoons lemon juice
• 2 hard-boiled eggs (sliced)
• 1 green onion (sliced to serve)
• Satay Sauce
• 2 teaspoons vegetable oil (or peanut oil)
• 1 green onion (thinly sliced)
• 1 garlic clove (minced)
• 1/2 cup peanut butter (smooth)
• 2 teaspoons soy sauce
• 3/4 cup coconut milk

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.

sweet potatoes, satay sauce, firm tofu, baby corn, vegetable oil, soy sauce, white cabbage, lebanese cucumber, tomatoes, lemon juice, eggs, green onion, satay sauce, vegetable oil, green onion, garlic, peanut butter, soy sauce, coconut milk

Taken from www.food.com/recipe/vegetarian-satay-skewers-455642 (may not work)