Tofu satay is a flavourful and delicious vegan dish that can be made with just a few ingredients. It's protein-packed, versatile and fun to eat with its peanut dipping sauce! A delightful meal for sharing with your loved ones.
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Satay is a traditional dish of skewered meat that is popular in Indonesian, Malaysian and Thai cuisine. Our vegan-friendly version uses marinated tofu as the protein source and is served with an irresistible creamy peanut sauce!
These vegan tofu satay skewers are a huge hit with our family (even the former tofu-haters!) and also really simple to make!
Satay tofu is equally yummy as a summer party dish, or as a delicious meal to brighten up a grey day. I hope you love this easy recipe as much as we do!
Ingredient tips
Here's everything you will need to make these yummy Thai tofu satay skewers:
The list of ingredients in the recipe looks a bit long at first glance, but don't worry - many of the ingredients are used in both the marinade and the sauce.
Tofu:
Use extra-firm tofu for best results - It holds its shape well and doesn't crumble easily. Make sure to use the regular firm type of tofu, and not silken tofu. You can press firm tofu in a tofu press, or wrapped in paper towels with a weight on top to remove excess moisture.
Coconut milk:
You want the variety from a can. If it has separated, give it a stir or a whisk before measuring. I prefer to use full-fat organic coconut milk.
The coconut milk is divided up to use in the marinade as well as the sauce. Our standard recipe conveniently uses one 14-oz (400ml) can.
Red curry paste:
This gives a rich and aromatic flavour to the tofu and sauce. Choose a vegan Thai red curry paste, as some Thai curry pastes may contain fish.
Peanut butter:
Choose a natural peanut butter with just peanuts as an ingredient and stir before using. I recommend using smooth peanut butter rather than crunchy peanut butter.
Step by step pictures
Here's a visual guide to show you how to make vegan satay:
For the full, adjustable and printable recipe, see the recipe card at the end of the post.
For the skewers
Step 1 - Slice each block of tofu in half, and gently press on a towel to remove excess moisture. Cut each half into 3 pieces, making 12 in total.
Step 2 - Prepare the marinade.
Step 3 - Marinate the tofu for at least 15 minutes. Gently press the tofu to encourage it to soak up the marinade.
Step 4 - Stir in the nutritional yeast.
Step 5 - Fry the marinated tofu, with a little bit of vegetable oil, in a non-stick pan.
Step 6 - Alternatively, bake the marinated tofu at 220℃ in a fan oven for 20 minutes, turning it over and basting it with extra marinade at half-time.
For the sauce
Step 7 - Combine the curry paste and a little bit of coconut milk in a saucepan and fry on medium heat for 1-2 minutes.
Step 8 - Add remaining coconut milk, peanut butter, sugar, soy sauce and lime juice. Stir and simmer for 5 - 10 minutes.
Top Tip
Marinate in advance. If you have the time, you can leave the tofu to soak in the marinade for longer or even overnight in the fridge. The tofu will soak up and retain more flavour on the inside.
Substitutions and variations
As a replacement for curry paste, you can add minced garlic, fresh grated ginger, and finely chopped mild red chillies or chilli powder to taste.
As an alternative to tofu, you could use tempeh or your favourite store-bought vegan chicken pieces.
Gluten-free: Use tamari sauce or gluten-free soy sauce and make sure your curry paste is GF.
Nut-free: You could use sunflower seed butter instead of peanut for a nut-free option.
Add vegetables such as bell peppers, zucchini/courgette, or onions to the skewers for more variety.
Serving
Serve the tofu skewers with the peanut satay sauce on the side for dipping. I often split the sauce into small bowls so that everyone can have their own dipping-friendly serving.
The sauce will thicken at room temperature. If it gets too thick for your liking, you can add a splash of water or reheat it.
Brown or white rice, quinoa, or noodles are all excellent accompaniments.
For a refreshing and crunchy side, serve with a cucumber salad tossed in a simple salad dressing made with rice vinegar, sugar and salt to taste.
To add a green boost, steamed bok choy / pak choi or broccoli are a great option on the side.
Raw veggie sticks or a leafy green salad are also a brilliant choice.
As a garnish, lime wedges, a sprinkle of crushed peanuts or chopped cilantro / coriander leaves are delicious too!
Storage
I find the tofu satay is best served fresh, but leftovers can be stored in the fridge in an airtight container for up to 3 days. You can enjoy cold, or reheat the tofu pieces in a pan.
Leftover peanut sauce makes an excellent dip for veggie sticks.
The sauce will become thicker as it cools, so you can briefly reheat it to become more fluid again. Alternatively, thin the sauce with water to use it as a dressing.
More tofu recipes
If you enjoyed this tofu satay recipe, you may also like to try some of our other delicious veganised Thai recipes!
Vegan Pad Thai: This classic Thai dish is made with stir-fried rice noodles, vegetables, tofu, and a tangy sauce made with tamarind, soy sauce, and lime juice.
Tom Kha Soup: This creamy coconut soup is a popular Thai dish made with mushrooms and tofu.
Vegan Red Thai Curry: This hearty curry is made with curry paste, coconut milk, vegetables, and tofu. It's a flavorful and comforting dish that everyone will love!
📖 Recipe
Tofu Satay with Vegan Peanut Sauce
Ingredients
Tofu Satay Skewers
- 2 blocks (20 oz / 560 g in total) firm tofu
- ½ cup (120 ml) coconut milk from 1 can, use rest for sauce
- 1 tbsp Thai red curry paste vegan
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp light brown sugar
- ¾ tsp salt
- ½ tsp garlic powder
- 2 tbsp nutritional yeast
- vegetable oil for frying
Peanut Sauce
- 2 tbsp (30 g) Thai red curry paste
- 1 ⅛ cup (280 ml) coconut milk
- ⅓ cup (80 g) peanut butter
- 2 tbsp (25 g) brown sugar
- 1 tbsp soy sauce
- 1 tbsp lime juice
Instructions
Tofu skewers
- Cut each block of tofu in half lengthways.2 blocks (20 oz / 560 g in total) firm tofu
- Press the tofu slices gently but thoroughly inside a clean kitchen towel / paper towel to remove excess moisture. Repeat the pressing until the tofu does not release more water when squeezed.
- Slice the tofu into 12 long pieces.
- Make the marinade by combining the coconut milk, curry paste, soy sauce, lime juice, brown sugar, salt and garlic powder.½ cup (120 ml) coconut milk, 1 tbsp Thai red curry paste, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp light brown sugar, ¾ tsp salt, ½ tsp garlic powder
- Place the tofu strips in a shallow dish and coat them in the marinade. Using a fork, repeatedly press down gently on the tofu pieces in the marinade and then release to let them soak up the marinade as they spring back into shape like a sponge.
- Let the tofu marinate for 15 minutes. Use this time to work on the sauce and any sides.
- Add the nutritional yeast to the marinated tofu and stir well to combine.2 tbsp nutritional yeast
Pan frying method
- Heat up 1 teaspoon of vegetable oil in a non-stick frying pan on medium-high heat. Transfer marinated tofu to the frying pan, letting excess marinade drip off in the process to reserve for basting.
- Fry for 1-2 minutes, then turn over and fry for another 1-2 minutes. Adjust heat if necessary. Tofu cubes should be nicely browned, but not black and shouldn't smell like the sugar is burning.TIP: You can fry the tofu cubes on all sides or just on the top and bottom.
- Baste the tofu in the frying pan with the leftover marinade, then fry again on each side for 1 minute.
- Put the tofu on skewers for serving, if you like.
Oven method
- Preheat a fan oven to 220℃ / 425℉.
- Place the marinated tofu on a parchment-lined baking sheet. Brush a little extra marinade on top.
- Bake in the oven for a total of 20 minutes. After the first 10 minutes turn the tofu over and baste it with leftover marinade, then cook for the remaining 10 minutes, or until done to your liking.
Peanut Sauce
- In a saucepan over medium-high heat, stir together the curry paste with about an equal amount (2 tablespoons) of the remaining coconut milk.2 tbsp (30 g) Thai red curry paste, 1 ⅛ cup (280 ml) coconut milk
- Bring to a bubble over medium heat and fry for 1-2 minutes, or until the fat separates.
- Add everything else - the remaining coconut milk, peanut butter, brown sugar, soy sauce and lime juice - and whisk or stir into a smooth sauce.⅓ cup (80 g) peanut butter, 2 tbsp (25 g) brown sugar, 1 tbsp soy sauce, 1 tbsp lime juice
- Bring to a simmer and cook on low-medium heat for 5 - 10 minutes, stirring occasionally, until starting to thicken.
- Let cool down slightly before serving. The sauce will continue to thicken as it cools.
Nutrition
This information is calculated per serving and is an estimate only.
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