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Tofu Satay with Thai Peanut Satay Sauce Recipe

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3.8 from 21 reviews

This vibrant and flavorful Tofu Satay recipe features marinated extra firm tofu grilled to a perfect golden brown, served with a rich and creamy Thai peanut satay sauce. It’s a quick and easy plant-based dish that’s perfect for a nutritious lunch or dinner, combining savory spices with the distinct taste of coconut and peanuts for an authentic Southeast Asian inspired meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Tofu Satay

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

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 more for garnish
  • Lime wedges for serving

Instructions

  1. Prepare 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. Then slice the pressed tofu into rectangles suitable for skewering.
  2. Make Marinade: In a container or bowl, combine soy sauce, olive oil, smoked paprika, turmeric, garlic powder, and a pinch of black pepper. Stir to mix thoroughly.
  3. Marinate Tofu: Add the tofu slices to the marinade, ensuring all sides are well coated. Let the tofu marinate for 10-20 minutes. This is a good time to prepare the satay sauce.
  4. Skewer Tofu: Carefully thread the tofu slices onto wooden or bamboo skewers approximately 12cm in length, leaving enough space at the bottom to hold the skewers comfortably.
  5. Cook Tofu Skewers: 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.
  6. Flip and Finish Cooking: Flip the skewers carefully and cook the other side for 2 minutes or until golden brown and cooked through.
  7. Make Satay Sauce: In a small pot, add a dash of oil and the red curry paste. Fry for 1-2 minutes over medium heat to release the aromas.
  8. Add Remaining Sauce Ingredients: Add peanut butter, coconut milk, soy sauce, brown sugar, rice vinegar, and water to the pot. Stir well to combine.
  9. Simmer Sauce: Cook the sauce on low to medium heat for 5-7 minutes, stirring continuously until it thickens slightly but remains drizzleable.
  10. Finish Sauce: Remove the sauce from heat and stir in the chopped peanuts for added texture and flavor.
  11. Serve: Plate the tofu skewers and serve with the satay sauce on the side for dipping or drizzling. Garnish with additional chopped peanuts and lime wedges for squeezing over before eating. Enjoy your flavorful tofu satay!

Notes

  • Pressing the tofu properly is essential to remove excess moisture and allow it to absorb the marinade better.
  • Use wooden or bamboo skewers soaked in water for 10-15 minutes beforehand to prevent burning.
  • Adjust the spiciness of the satay sauce by modifying the amount of red curry paste to your taste preferences.
  • The satay sauce can be made in advance and refrigerated for up to 3 days. Reheat gently before serving.
  • This recipe is suitable to serve with jasmine rice, steamed vegetables, or a fresh salad for a complete meal.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/tofu-satay-with-thai-peanut-satay-sauce-recipe/