Tofu Satay with Thai Peanut Satay Sauce Recipe

Introduction

Tofu Satay is a flavorful and easy-to-make plant-based dish, perfect for a quick weeknight dinner or a light party appetizer. Marinated tofu skewers are grilled to golden perfection and paired with a rich Thai peanut satay sauce. It’s a delicious way to enjoy tofu with bold, aromatic flavors.

Ingredients

• 18 oz (500 g) extra firm tofu
• 1 tablespoon extra virgin olive oil
• 2 tablespoons soy sauce (preferably low sodium)
• ¼ teaspoon smoked paprika
• ¼ teaspoon turmeric
• ¼ teaspoon garlic powder
• Pinch of black pepper
• 1 tablespoon red curry paste
• ¼ cup natural peanut butter
• ⅔ cup canned coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 1 tablespoon chopped peanuts, plus more for garnish
• Lime wedges, for serving

Instructions

1. Step 1: Press the tofu for about 15 minutes using a tofu press or by placing it between a clean kitchen towel with a heavy object on top. Then slice the tofu into rectangles.
2. Step 2: In a bowl or container, combine soy sauce, olive oil, smoked paprika, turmeric, garlic powder, and black pepper to make the marinade. Add the sliced tofu and coat all sides evenly. Let it marinate for 10–20 minutes.
3. Step 3: Carefully skewer the tofu pieces onto wooden or bamboo skewers, leaving enough length to hold on to the bottom.
4. Step 4: Heat 2 teaspoons of olive oil in a large skillet or grill pan over medium heat. Add the tofu skewers and cook for 2–3 minutes on the first side until golden brown.
5. Step 5: Flip the skewers carefully and cook the other side for about 2 minutes or until it turns golden as well.
6. Step 6: To make the satay sauce, heat a dash of oil in a small pot and fry the red curry paste for 1–2 minutes until fragrant.
7. Step 7: Add peanut butter, coconut milk, soy sauce, brown sugar, rice vinegar, and water to the pot. Stir continuously and simmer on low-medium heat for 5–7 minutes until the sauce thickens slightly but is still pourable.
8. Step 8: Remove the sauce from heat and stir in chopped peanuts.
9. Step 9: Serve the tofu skewers with the peanut satay sauce on the side. Drizzle, dip, or spoon the sauce generously over the tofu and finish with a squeeze of lime juice and extra chopped peanuts if desired.

Tips & Variations

• For extra smoky flavor, grill the tofu skewers outdoors or use a grill pan to create char marks.
• You can substitute peanut butter with almond or cashew butter for a different nutty taste.
• Use tamari instead of soy sauce for a gluten-free version.
• Serve with steamed jasmine rice or fresh vegetable sticks for a complete meal.
• If you prefer spicy, add a pinch of chili flakes to the marinade or sauce.

Storage

Store leftover tofu satay and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the tofu gently in a skillet or oven to maintain texture. Warm the sauce on the stove over low heat, stirring occasionally. Avoid microwaving to preserve flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft or silken tofu for this recipe?

Extra firm tofu works best for satay since it holds its shape during marinating and cooking. Soft or silken tofu may fall apart and won’t skewer properly.

Can I make the satay sauce ahead of time?

Yes, the peanut satay sauce can be prepared a day ahead and stored in the fridge. Reheat gently before serving to restore the right consistency.

Tofu Satay with Thai Peanut Satay Sauce Recipe

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★★★★★

4.7 from 145 reviews

• Author: anna
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Delicious and flavorful Tofu Satay skewers marinated in a blend of spices and soy sauce, grilled to golden perfection, and served with a creamy, aromatic Thai peanut satay sauce. This vegan-friendly recipe is perfect for a quick and satisfying meal with a perfect balance of savory, sweet, and tangy flavors.

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Ingredients

Scale 1x2x3x

Tofu Satay

• 18oz / 500g extra firm tofu
• 1 tablespoon extra virgin olive oil
• 2 tablespoons soy sauce (preferably low sodium)
• ¼ teaspoon smoked paprika
• ¼ teaspoon turmeric
• ¼ teaspoon garlic powder
• Pinch of black pepper

Thai Peanut Satay Sauce

• 1 tablespoon red curry paste
• ¼ cup natural peanut butter
• ⅔ cup canned coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 1 tablespoon chopped peanuts plus extra for garnish
• Lime wedges (for serving)

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Instructions

1. Press the Tofu: Press the tofu for about 15 minutes using a tofu press or by placing it between a clean kitchen towel with a heavy object on top. This removes excess moisture and firms up the tofu. Afterwards, slice it into rectangular pieces suitable for skewering.
2. Prepare the Marinade: In a bowl, combine the soy sauce, extra virgin olive oil, smoked paprika, turmeric, garlic powder, and black pepper. Stir well to blend all the flavors.
3. Marinate the Tofu: Add the sliced tofu pieces into the marinade, making sure all sides are evenly coated. Let it marinate for 10 to 20 minutes while you prepare the satay sauce.
4. Skewer the Tofu: Carefully thread the marinated tofu pieces onto wooden or bamboo skewers about 12cm in length, arranging enough pieces on each skewer to hold comfortably from the bottom.
5. Cook the Tofu Skewers: Heat 2 teaspoons of olive oil in a large skillet or grill pan over medium heat. Place the tofu skewers in the pan and cook for 2-3 minutes until the first side turns golden brown. Flip carefully and cook the other side for another 2 minutes until golden on all sides.
6. Make the Satay Sauce: In a small pot, add a dash of oil and the red curry paste. Fry gently for 1-2 minutes to release its aromatic flavors.
7. Add Remaining Sauce Ingredients: Stir in the peanut butter, coconut milk, soy sauce, brown sugar, rice vinegar, and water. Simmer on low to medium heat, stirring continuously for 5-7 minutes until the sauce thickens to a slightly thick but still drizzle-able consistency.
8. Finish the Sauce: Remove the sauce from heat and stir in the chopped peanuts for added texture and flavor.
9. Serve: Plate the tofu satay skewers and serve the peanut satay sauce on the side for drizzling or dipping. Garnish with additional chopped peanuts and serve with fresh lime wedges for squeezing over the top.

Notes

• Pressing tofu properly is essential to ensure it absorbs the marinade and grills well without falling apart.
• Use low sodium soy sauce to better control the saltiness of the dish.
• Wooden or bamboo skewers should be soaked in water for at least 30 minutes prior to use to prevent burning during cooking.
• Adjust the amount of red curry paste in the satay sauce based on your preferred spice level.
• This recipe works well with an air fryer or grill if you prefer those methods over stovetop.
• The satay sauce can be stored in the refrigerator for up to 3 days and reheated gently before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Thai

Keywords: Tofu Satay, Thai Peanut Satay Sauce, Vegan Satay, Grilled Tofu Skewers, Thai Appetizer, Peanut Sauce Recipe