Vegan & Gluten-Free Tofu & Eggplant Satay Recipe

Ingredients

• 14 oz firm tofu
• 1 each eggplant
• 1 each red onion
• 8 each baby corn (halved on the diagonal)
• 1/2 each English cucumber
• 3 1/2 cups bean sprouts
• 2 tbsp unsalted peanuts
• 1/3 cup crunchy peanut butter
• 1 tsp salt-reduced soy sauce ((try gluten-free))
• 1 tsp honey
• 1 tsp Chinese rice vinegar or cider vinegar
• 1 large garlic clove (peeled)
• 1 each scallion (chopped)
• 1/3 cup light coconut milk
• 1 tbsp sweet chili sauce