This Tofu Satay with Peanut Sauce is flavor-packed with curry paste, peanut butter, and more! It’s served with a creamy peanut dipping sauce that will leave you wanting for more!
Love tofu dishes? Try my Tofu Poke, Tofu Wraps, or Tofu Kilawin (Vegan Fish)!
What is Tofu Satay?
Tofu marinated in a red/yellow Thai curry paste, coconut and other delicious ingredients. Then it’s placed onto skewers and baked or grilled to cooked.
Tips & Variations:
- Check the curry paste for vegan friendliness as some brands contain fish oil.
- Before cutting the tofu into pieces, press the tofu to remove access water for optimal taste!
- Feel free to use seitan, tempeh, or your favorite protein
- For variations, add red bell peppers, mushrooms, or zucchini to the skewers.
- If you have extra peanut sauce, use it in a stir fry or use it as a dressing by thinning it out with water.
- Storage: Tofu satay should keep in a sealed container in the refrigerator for 2-3 days. Peanut sauce for 7 days in the refrigerator.
How to Make Tofu Satay with Peanut Sauce:
Listed below are all the ingredients you will need:
Ingredients:
- firm tofu
- chopped peanuts
- chopped cilantro (for garnish)
Marinade:
- coconut milk
- vegetable oil
- honey
- soy sauce (my favorite brand of soy sauce)
- red/yellow Thai curry paste
- minced garlic
- salt
Peanut Sauce:
- coconut milk (all-natural!)
- smooth roasted peanut butter
- water
- brown sugar
- red Thai curry paste
- soy sauce
- pinch of salt
Preheat the oven to 400 degrees Fahrenheit. Next, combine all the marinade ingredients in a large bowl and toss in the tofu and marinate for 15 minutes:
Place the tofu pieces into the skewers with 3-4 pieces, then on a wire rack to bake in the oven for 25 minutes:
Meanwhile, combine the ingredients for peanut sauce in a small saucepan and Simmer for 3 minutes or until thickened while constantly stirring. Pour the sauce into a small bowl and set aside:
Remove the baked tofu from the oven and brush with the peanut sauce and sprinkle with chopped peanuts and cilantro before serving:
Frequently Asked Questions:
No, firm or extra firm tofu works best.
Absolutely! 10 to 12 minutes on each side on a low flame should do it!
Tofu Satay with Peanut Sauce
Equipment
- 8 wooden skewers
Ingredients
- 16 oz firm tofu diced into 1-inch thick
- ¼ cup chopped peanuts
- chopped cilantro for garnish
Marinade:
- ½ cup coconut milk
- 3 tablespoons vegetable oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon red/yellow Thai curry paste heaping
- ½ teaspoon minced garlic
- ⅓ teaspoon salt
Peanut Sauce
- ¾ cup coconut milk
- ½ cup smooth roasted peanut butter
- ½ cup water
- 2 tablespoons brown sugar
- 1 tablespoon red Thai curry paste heaping
- 1 tablespoon soy sauce
- pinch salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, mix together the marinade ingredients.
- Toss in the tofu and marinate for 15 minutes.
- Insert the tofu pieces into the skewers, you'll have beetween 3-4 pieces on each skewer.
- Place on oven safe wire rack on a cookie sheet and bake for 25 minutes.
- Meanwhile in a small saucepan over medium low heat, add the peanut sauce ingredients and simmer for 3 minutes or until thickened while stiring constantly.
- Pour the sauce into a small bowl and set aside.
- Remove the baked tofu from the oven and brush with peanut sauce and sprinkle with chopped peanuts and cilantro before serving.
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