Tofu Satay with Peanut Sauce – Authentic Indonesian-Style Vegan Satay Recipe
If you’re a fan of bold, vibrant flavors, you’re going to love this Tofu Satay with Peanut Sauce. Inspired by Indonesian street food, this vegan satay features skewered chunks of marinated tofu grilled to perfection and served with a creamy, spicy peanut sauce. Perfect as an appetizer or a main dish, this recipe is a surefire way to bring some exotic flair to your table.
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The Best Tofu Satay with Peanut Sauce
What makes this Tofu Satay the best? It’s all about the marinade and that heavenly peanut sauce. The tofu soaks up a rich blend of coconut milk, sweet soy sauce, curry paste, turmeric, ginger, and a vegan fish sauce substitute, giving it an incredible depth of flavor. Paired with a luscious peanut sauce that’s creamy, tangy, and just a bit spicy, every bite is a taste sensation.
Notes on Ingredients
- Tofu: Extra-firm tofu works best for grilling. Make sure to press and drain it well to remove excess moisture.
- Coconut Milk: Provides a rich, creamy base for both the marinade and the peanut sauce.
- Sweet Soy Sauce (Kecap Manis): A thick, sweet soy sauce that’s a staple in Indonesian cuisine. If you can’t find it, you can substitute with a mix of soy sauce and brown sugar.
- Curry Paste: Adds a complex, spicy flavor to the marinade. You can adjust the amount based on your heat preference.
- Vegan Fish Sauce Substitute: Provides a savory, umami flavor. You can find vegan versions at most health food stores or online.
- Peanut Butter: Use creamy natural peanut butter for the sauce. The natural oils help create a smooth, rich texture.
- Chili-Garlic Sauce: Adds heat and a bit of tang to the peanut sauce. Adjust the amount to your spice level.
How to Make Tofu Satay with Peanut Sauce
- Marinate the Tofu: Mix coconut milk, kecap manis, curry paste, turmeric, ginger, and vegan fish sauce in a resealable bag. Cut the tofu into 2-inch pieces, add to the bag, and shake to coat. Marinate for at least 30 minutes.
- Prepare the Skewers: Soak bamboo skewers in water for 30 minutes to prevent burning.
- Make the Peanut Sauce: Whisk together peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger until smooth. Set aside.
- Grill the Tofu: Preheat an outdoor grill to medium heat and oil the grate. Skewer the tofu pieces and grill, basting with the marinade, until browned on all sides, about 10-15 minutes.
- Serve: Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.
How to Serve Tofu Satay with Peanut Sauce
Tofu Satay is versatile and can be served in a variety of ways:
- As an appetizer: Arrange the skewers on a platter with a small bowl of peanut sauce for dipping.
- As a main course: Serve the skewers over a bed of steamed rice or noodles, with extra peanut sauce drizzled on top.
- With fresh veggies: Add a side of crisp cucumber slices, shredded carrots, and fresh herbs for a refreshing contrast.
How to Store Tofu Satay with Peanut Sauce
If you have leftovers, here’s how to store them:
- Tofu Skewers: Store the grilled tofu skewers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill before serving.
- Peanut Sauce: Keep the peanut sauce in a sealed jar or container in the refrigerator for up to a week. Stir well before using.
FAQS ABOUT Tofu Satay with Peanut Sauce
Can I use a different protein instead of tofu?
Absolutely! This marinade works great with tempeh, seitan, or even vegetables like mushrooms and bell peppers.
Is there a substitute for kecap manis?
If you can’t find kecap manis, mix 2 parts soy sauce with 1 part brown sugar to create a similar flavor.
Can I make this recipe without a grill?
Yes, you can use a griddle or even a broiler to cook the tofu skewers. Just be sure to watch them closely to prevent burning.
How spicy is this recipe?
The spice level can be adjusted based on your preference. Reduce the amount of chili-garlic sauce in the peanut sauce for a milder flavor.
The Best Tofu Satay with Peanut Sauce
Ingredients
- ¾ cup coconut milk
- 2 tablespoons sweet soy sauce kecap manis
- 1 tablespoon curry paste
- 1 ½ teaspoons ground turmeric
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegan fish sauce substitute
- 2 8 ounce containers extra-firm tofu, pressed and drained
- 4 8-inch bamboo skewers
Creamy Peanut Sauce:
- 3 tablespoons creamy natural peanut butter
- 3 tablespoons coconut milk
- 3 tablespoons chili-garlic sauce
- 2 tablespoons sweet soy sauce kecap manis
- 2 ½ tablespoons lime juice
- 1 teaspoon freshly grated ginger
- 4 lime wedges
Instructions
- Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
- Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
- Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
- Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
- Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.
Notes
