This amazing Indonesian dish with so many flavours will have you coming back for more. You really don’t miss the original marinated skewers of meat or chicken here as the eggplant and tofu seems to absorb the flavours of the peanut butter, miso and coconut milk. You can add your own vegetable garnish and be creative with all the vegetables out there or just do what I did.

Enjoy this amazing Southeast Asian dish which is also enjoyed in Malaysia, Philippines, Singapore and Thailand.

• Serves 4 people

• Prep time 15 minutes

• Cooking time 15 minutes

Ingredients

• 250g tofu puffed

• 5 baby aubergines

• 1 red pepper, chopped

• 1/2 red onion, chopped fine

• 1 clove garlic, minced

• 1 tablespoon ginger, minced

• 1 tablespoon crunchy peanut butter

• 1 tablespoon maple syrup

• 1/2 tablespoon miso paste

• 240ml coconut milk

• 2 tablespoons tamari

• 2 tablespoons dried chilli flakes

• Juice of 1 lime

• 2 baby bok choi

• 1 tablespoon sesame oil

Glaze

• 1 tablespoon maple syrup

• 1 tablespoons tamari

• 1 tablespoon sesame oil

• 1 tablespoon miso paste

Caramelized peanuts

• 3 tablespoons organic cane sugar

• 2 tablespoons water

• 1 cup blanched peanuts, raw

Vegetables and garnish

• 1 handful pea shoots

• 4 leaves mint

• 4 leaves thai basil

• 1 handful sugar snaps

• 1 teaspoon sesame seeds

• 1 carrot, cut into ribbons

• 2 spring onion, thinly sliced (to serve)

Serve with

• 1 cup cooked jasmine rice

Directions

1. Pre-heat your oven to 300 degrees F.

2. Split the aubergines down the middle lengthways and score. Place them on a baking tray flesh side up.

3. Mix together the glaze ingredients then brush the glaze over the aubergines

4. Place them in the oven for 10 minutes

5. Meanwhile, place a wok over a high heat. Add a touch of sesame oil. Followed by the onion, garlic, ginger and red pepper.

6. Once softened, add the puffed tofu.

7. After 3 minutes of cooking, deglaze the pan with the coconut milk, then add the miso, peanut butter, tamari and maple syrup. Mix well.

8. Remove the aubergines from the oven then add them to the wok, followed by the chilli flakes, lime juice and baby bok choi

9. Allow the satay to cook for 3 minutes.

10. Meanwhile pre-heat a non-stick frying pan over a medium heat.

11. Add the sugar and water to the pan and let it gently turn into a golden caramel.

12. Once golden toss in the blanched raw peanuts. Once all the peanuts are coated, remove from the pan carefully.

13. Remove the wok from the heat. Serve the satay with jasmine rice, vegetables, caramelized peanuts and sesame seeds.