Mushroom and Tofu Satay

Vegan

Serves:

Makes 8-12 satay sticks

Ingredients:

# Marinade
# 125ml/4fl oz dark soy sauce
# 50ml/2fl oz water
# 15g/½oz palm sugar or light muscovado sugar
# 2 garlic cloves, chopped
#
# Red Curry Paste
# 10 large fresh red chillies
# 2 tsp coriander seeds
# 5cm/2in piece of galangal, peeled and finely chopped
# 1 lemon grass stalk, finely chopped
# 4 garlic cloves, halved
# 1 shallot, roughly chopped
# 1tsp lime juice
# 2 tbsp groundnut (peanut) oil

Crushed Roast Peanuts

* 25g/1oz unroasted peanuts or cashew nuts

1. Dry-fry nuts in a frying pan, using no oil. Stir around constantly until they turn a lovely golden colour.
2. Remove from heat and allow to cool.
3. Place nuts in a plastic bag and break into small pieces using a rolling pin.

Satay Sauce

* 1 heaped tsp vegan red curry sauce (see above)
* 1 tbsp groundnut (peanut) oil
* 250ml/8fl oz coconut milk
* 50g/2oz sugar
* 25ml1fl oz vegan fish sauce or soy sauce
* juice of 1 lime
* 65g/2½oz Crushed Roast Peanuts/Cashews
* 1 tsp crushed dried chillies

Method:

1. Put all ingredients in a blender or food processor and blend to a thick paste
2. Alternatively, you can pound all ingredients together with a mortar and pestle.
3. Transfer paste to an airtight container and store in fridge for up to 3 weeks. Or use ready made curry paste!

You can roast and crush a larger quantity of nuts, then store remainder for up to 1 month in an airtight container in the fridge

1. Put curry paste in a saucepan with oil and stir over gentle heat for 1 minute.
2. Add rest of ingredients then cook over a moderate heat until thickened and amalgamated.
3. Remove pan from heat, turn into a bowl and allow to cool.

To serve:

* chunks of cucumber
* spring onions, finely sliced lengthways
* satay sauce