The Best Tofu Satay with Peanut Sauce
Discover the delicious flavors of Indonesian cuisine with this vegan Tofu Satay recipe. Grilled tofu skewers served with a creamy peanut sauce make for a perfect appetizer or meal. Easy to make and packed with flavor!
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
If you like, cook the cubes before skewering, so they cook on each side to increase the crunchy texture. You can also use a griddle instead of a grill.