Smoky Soy Glazed Tofu & Corn Kebabs with Pecan Satay Sauce

Serves: 4

Chef Top Tip

"In this recipe the tofu and vegetables are grilled in a smoky sweet & spicy glaze, which not only adds wonderful flavours but keeps the tofu beautifully moist too."


  • 500g tofu
  • 4 corn on the cob
  • 4 medium red onions

For the marinade:

  • 2 tsp ground cumin
  • 4 tbsp dark soy sauce
  • 2 tbsp muscovado sugar
  • 1 tsp liquid pecan smoke

For the pecan satay sauce:

  • 150ml coconut milk
  • ½ garlic clove, crushed
  • 1 tbsp honey
  • 2 tbsp peanut butter
  • 50g pecan nuts
  • 1 tsp dark soy sauce
  • Fresh coriander to serve


  1. Cut each corn into four sections, cut the onions into quarters and cut the tofu into 4cm cubes.
  2. Place the tofu and vegetables in a shallow dish. Mix all the ingredients together for the marinade and pour over. Leave to marinade for one hour.
  3. For the satay sauce, place the pecans in a food processor and blitz until coarsely ground.
  4. Add into a pan along with all the remaining satay ingredients and bring to a simmer for 3-4 minutes, remove and cool.
  5. Put the tofu and vegetables alternatively on four pre-soaked bamboo skewers, place on a hot barbecue or char-grill, and cook for 8-10 minutes until cooked and golden.
  6. Serve with some fluffy steamed rice, topped with the pecan satay sauce and garnish with the coriander.

All products marked in bold are available to purchase through Vegetarian Express.