Vegetarian Satay Skewers - cooking recipe

Ingredients

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

Preparation

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).
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.
Thread tofu, corn and kumara onto 6 skewers, alternating ingredients.
Combine 1 tablespoon of the oil and soy sauce in a small bowl and brush skewers with soy mixture.
Preheat a barbecue or char grill to moderately high and cook skewers for 10 minutes or until browned.
Combine cabbage, cucumber and tomato in a medium bowl and drizzle with juice and remaining oil.
Place in a serving owl and top with egg and drizzle skewers with satay sauce and sprinkle with onion and serve with salad.
NOTE - if using wooden skewers soak for 30 minutes in water before using.