• 14 oz (400 g) firm tofu
• 1 eggplant
• 1 red onion
• 8 fresh baby corn cobs, halved on diagonal
• 1/2 cucumber
• 3 1/2 cups (875 ml) bean sprouts
• 2 tbsp (25 ml) unsalted peanuts
• 1/3 cup (75 ml) crunchy peanut butter
• 1 tsp (5 ml) salt-reduced soy sauce
• 1 tsp (5 ml) honey
• 1 tsp (5 ml) Chinese rice vinegar or cider vinegar
• 1 large garlic clove, peeled
• 1 scallion, chopped
• 3 oz (90 ml) reduced-fat coconut milk
• 1 tbsp (15 ml) sweet chili sauce
1: Soak 12 bamboo skewers in cold water to prevent them from burning on barbecue or under broiler. For satay sauce, combine peanut butter, soy sauce, honey, vinegar, garlic, scallion, coconut milk and chili sauce in blender or food processor for a thick, almost smooth mixture.
2: Preheat barbecue or broiler. Cut tofu and eggplant into 1-in. (2.5 cm) cubes. Cut red onion into chunks of equal size.
3: Blanch baby corn cobs in pot of boiling water 2–3 minutes. Drain, then refresh under cold running water. Cut cucumber into thin sticks 2 in. (5 cm) long. Arrange bean sprouts, cucumber sticks and corn on large platter and scatter peanuts over top. Set aside while you cook tofu and vegetable skewers.
4: Thread tofu, eggplant and onion onto soaked skewers, spacing pieces slightly apart. Place on foil-lined grill tray. Brush with some satay sauce, then broil (or barbecue) 10–12 minutes, turning skewers frequently and brushing with sauce. Gently heat remaining satay sauce in small pot or in dish in microwave until warm.
5: Set skewers of tofu satay atop salad, spoon remaining satay sauce over top and serve immediately.
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