Aubergine and tofu satay Archive

Ingredients

• 1 shallot, peeled, finely chopped
• 1 lemongrass stalk, tough outer leaves removed, chopped
• 2 small red chillies, chopped
• 2 cloves garlic, peeled, crushed
• 2.5cm/1 inch piece fresh root ginger, peeled and grated
• 1 lime, zest only
• 1 tbsp chopped fresh coriander
• 2 tbsp groundnut oil
• 1 packet firm tofu, drained and pressed
• 1 aubergine
• 12 short wooden skewers, soaked in cold water for at least 15 minutes
• 2 cloves garlic, peeled, finely chopped
• 2 large red chillies, seeds removed, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 75g/3oz crunchy peanut butter
• 200g/7fl oz coconut milk
• 1 lime, juice only
• salt, to taste