These Tofu Satay skewers are a delicious meat-free version of the classic that everyone can enjoy. Served with a creamy Thai peanut satay sauce perfect for an appetizer or main. Enjoy with jasmine rice for a complete meal 😊
By now I'm sure you all know how much I love Thai cuisine and recreating my favorite dishes at home. I’m definitely a creature of habit when it comes to Thai food and order my favorites such as green curry along with some experimental dishes too. I however never skip on ordering chicken satay skewers as an appetizer to share with my mama or husband as they love them too. These days though, I don't eat meat anymore so why not make Tofu Satay skewers instead??? Whilst normally served as an appetizer, I love them as a main with jasmine rice and veggies....yum!
When I initially stopped eating meat and was at our local Thai restaurant, I did the easy protein swaps when it came to the curries and noodles, but there was no option for the chicken satay. I was so upset on the inside, however since we dined there often, they offered to make me tofu satay instead. I had never tried it before and was pleasantly surprised...I sure did not miss eating meat that night! Of course I ordered it with extra Thai peanut satay sauce on the side which is the best part 😋
My remake is so easy to make with a delicious homemade creamy peanut sauce with a hint of spice. It's whipped up within 20 minutes for a quick weeknight dinner. Whilst satay is popular throughout Southeast Asia, my recipe is based on Thai tofu satay.
I know tofu is not everyones cup of tea, but I'm a firm believer that if you don't like tofu it's because you haven't prepared it correctly. I love tofu and use it in many of my recipes. Since tofu itself doesn't have much taste, it absorbs the flavors when marinated. You can use it for protein swaps of your favorite dishes such as crispy sticky tofu, katsu curry and even tofu steak… yep steak! This satay tofu recipe is another example of enjoying your favorite meat dishes without the meat.
Thai dishes in general are easily made vegetarian and vegan. I noticed this even more when I travelled to Thailand and let me tell you, I did not go home hungry ☺️. If anything it helped me experiment so much more. Whilst its not common to see tofu satay at the street markets, where they sell chicken or pork satay skewers, there were plenty of restaurants that served these alternatives.
Some other meat-free Thai recipes I've shared are my red curry soup and yellow curry.
Table of Contents
What is Satay?
Satay is a popular Southeast Asian dish in which marinated meats such as pork, chicken or beef are skewered and grilled over fire, but you can also find vegan versions using tofu. Traditionally served with a peanut flavored sauce we all commonly know as peanut satay sauce.
Satay is said to have originated in Indonesia as a popular street food, though it's very popular across the region in countries including Thailand, Malaysia, and Singapore all of which have their own signature flavor and recipe. The main difference in Indonesian satay sauce is that its tangier from the tamarind and less creamy, while Thai sauce is more creamier from the coconut milk and also uses red curry paste. My recipe is based on the Thai version.
What makes this recipe special
- Quick & Easy: Simple steps and ingredients perfect for busy nights
- Full of Flavor: Delicious, smoky tofu drizzled with a creamy peanut satay sauce
- Protein Packed: High in protein from the tofu and peanut butter
- Versatile: Serve as an appetizer for a group or great as a main meal with jasmine rice and vegetables or a salad
Ingredients and Substitutions
- Extra firm tofu will hold its shape better and also absorbs the spice marinade, especially if its pressed first. Silken tofu unfortunately won't work
- Soy sauce adds salty umami flavor to the marinade, I always prefer low sodium. Use tamari for a gluten-free option
- Extra virgin olive oil adds softness to the tofu, you can also use any oil
- Spices include smoked paprika, turmeric, garlic powder, and a pinch of black pepper - all bringing warmth and depth. You can substitute with curry powder if needed
Satay Sauce
- Thai red curry paste brings spice and authentic Thai flavor with galangal, red chilies, ginger and lemongrass. I always recommend an authentic Thai brand for the best flavor, you can find these at your local Asian supermarket
- Natural peanut butter gives that creamy peanut goodness and rich taste - I prefer creamy peanut butter. Always opt for natural peanut butter made with only peanuts. You can try and substitute with almond butter if you have a peanut allergy
- Coconut milk adds smoothness and extra creaminess. Ensure you are using canned coconut milk
- Soy sauce adds a salty, umami kick and is my preference however traditionally it's made with fish sauce - you will need to reduce the amount if you prefer to use this as it's high in salt. Tamari works great for a gluten-free option
- Brown sugar balances the spice with a touch of sweetness, palm sugar is traditionally used in Thailand. You can use honey or maple syrup
- Rice vinegar adds a mild tang and acidity to brighten everything up. White vinegar or apple cider will work too
- Chopped peanuts are added right at the end before serving for a little crunch. Roasted peanuts will taste the best
How to make Tofu Satay
Make these delicious Tofu Satay skewers for an easy dinner, ready in 20 minutes. Follow my simple steps below (note quantities are listed in the recipe card below)
Press the tofu for 15 minutes using either a tofu press or place it in between a clean kitchen towel with a heavy object on top such as a pot. Then slice into rectangles
Make the marinade - add soy sauce, olive oil and spices and stir together in a container
Add tofu to the marinade, mix to coat all pieces and leave to marinate for 10-20 minutes. Whilst waiting, you can make the satay sauce (refer below)
Skewer the tofu pieces into wooden or bamboo skewers (~ 12cm in length)
Heat 2 teaspoons of olive oil in a large pan and fry tofu skewers over medium heat. Cook for 2-3 minutes
Check the color, if golden brown, flip the skewers and cook the second side for 2 minutes or until golden
Satay Sauce
In a small pot fry down the curry paste for 1-2 minutes with a dash of oil
Add in coconut milk, soy sauce, peanut butter, sugar, vinegar, and water. Continuously stir for over low-medium heat
Cook down for ~5-7 minutes, the sauce will slowly thicken up
Take if off the heat, add the chopped peanuts and stir through (the consistency should be slightly thick but runny enough to drizzle and fall off the back of a spoon). It’s ready to serve!
Tips and Tricks
- Press the tofu for 15 minutes to remove excess water so it can absorb the marinade better
- Prepare the satay sauce, whilst the tofu is marinating to save time
- If you prefer, you can also bake the tofu in the oven using a baking tray
- Slice tofu into cubes if you prefer, however I like them in larger rectangles to resemble stay skewers better
- Aim for a slightly thick satay sauce consistency that is still runny enough to drizzle or dip. If needed, add a dash of extra water to thin it out
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat the tofu satay in the oven or in a pan over medium heat until heated through
- The satay sauce can be reheated in a small pot with a splash of water to regain the creamy consistency
- You can freeze the satay sauce, but I would recommend cooking the tofu satay fresh
FAQs
Satay originated in Indonesia but is also enjoyed through other countries in Southeast Asia including Thailand, Malaysia and Singapore all made with their own traditional recipe
Commonly made with peanuts, herbs and spices - the Thai version I've shared uses Thai curry paste and coconut milk to make it extra creamy
As tofu doesn't have any flavor itself, it works so well and absolutely delicious with this satay peanut sauce
You can use tempeh or can even try vegetables like mushrooms, zucchini or bell peppers
Pairing
These are my favorite Thai dishes to serve with Tofu Satay:
More Tofu Recipes
Looking for other tofu recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Tofu Satay (With Thai Peanut Satay Sauce)
Ingredients
Tofu Satay
- 18oz / 500g extra firm tofu
- 1 tablespoon extra virgin olive oil
- 2 tablespoons soy sauce - I prefer low sodium
- 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
- Serve with lime wedges
Instructions
Tofu Satay
- Press the tofu for ~15 minutes using either a tofu press or place it in between a clean kitchen towel with a heavy object on top such as a pot. Then slice into rectangles
- In a container or bowl, add the soy sauce, olive oil and spices and stir together to make the marinade
- Add the sliced tofu to the marinade and ensure all sides are coated then leave it to marinate for 10-20 minutes (you can make the satay sauce below in this time)
- Carefully skewer the tofu pieces into wooden or bamboo skewers (~12cm in length). You'll want enough room to be able to hold the skewers at the bottom
- Heat 2 teaspoons of olive oil to a large skillet or grill pan over medium heat. Add the tofu skewers and cook for 2-3 minutes
- Check the color. Once the first side is golden brown, carefully flip the skewers and cook the second side for 2 minutes or until golden
Satay Sauce
- Make the satay sauce by adding a dash of oil to a small pot and add the curry paste. Fry down for 1-2 minutes to release its aromas
- Then add the remaining ingredients, except for the peanuts. Simmer on low-medium heat, continuously stirring
- Cook down for 5-7 minutes, the sauce will slowly thicken up
- Once you’re happy with the consistency (it should be slightly thick but still runny enough to drizzle), take if off the heat and add the chopped peanuts
- Serve up your delicious tofu satay skewers with the satay sauce on the side, drizzle or dip them into the sauce generously and enjoy with a squeeze of lime juice
Notes
- Tofu - ensure to press for atleast 15 minutes to remove excess water so it can absorb the marinade better
- Satay sauce - to save time, prepare the sauce whilst the tofu is marinating. Aim for a slightly thick satay sauce consistency that is still runny enough to drizzle or dip. If needed, add a dash of extra water to thin it out
- Skewers - the length of my skewer was 12cm, however tofu can come in different sizes, so make sure there is enough room to be able to hold the skewers at the bottom
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