Tofu satay

Satay is an Asian grilled dish that I’ve served here with Thai-style peanut sauce and pickled veggies. This is one of my favorite Thai dishes, so I’m really excited to share this recipe for my take on the dish! Try it out, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂


yield: six skewered tofu pieces (enough for 2-3 people)

for satay:

1 block super firm tofu (16 oz-  I used super firm tofu from Trader Joe’s because I figured it would hold its shape better when grilled. If you can’t find it, extra firm tofu would probably work fine. Just be sure to press it and pat it dry to remove the excess moisture.)

1/2 teaspoon ground white pepper (I like the flavor of white pepper in Thai food, but you could substitute black pepper)

1 teaspoon cumin coriander powder

3/4 teaspoon turmeric powder

1 tablespoon grated lemongrass (see Thai red curry paste post from 6/1/15 for more details about this ingredient)

2 teaspoons grated galangal (see Thai red curry paste post from 6/1/15 for more details about this ingredient)

2 teaspoons coconut palm sugar (substitute light brown sugar or another sweetener if preferred)

1/2 teaspoon salt (or to taste)

1/4 teaspoon garam masala (this is optional, but I like the warmth that it brings to the dish)

1/2 can (14 fl oz) coconut milk 1/4 cup water

for Thai style peanut sauce:

(note: you could instead prepare the Asian peanut sauce – the recipe for which I posted on 5/24/15)

1 teaspoon cooking oil of choice

1 tablespoon Thai red curry paste (see Thai red curry paste post from 6/1/15)

1/2 can (14 fl oz) coconut milk

1/4 cup toasted ground peanuts

2-3 teaspoons coconut palm sugar (depends on desired level of sweetness, substitute light brown sugar or another sweetener if desired)

2 teaspoons soy sauce

2 teaspoons lime juice

salt (if needed, to taste)


for satay prep: mix together the white pepper, cumin coriander powder, turmeric, lemongrass, galangal, sugar, salt, and garam masala in a bowl. add coconut milk and water and whisk to form a marinade for the tofu. cut the tofu into six long pieces (mine were 1″x4″x1″ rectangles, but you can cut it how you prefer as long as it can be skewered). place the tofu in a shallow dish and pour over the marinade so that the tofu pieces are mostly submerged. marinate the tofu in a refrigerator overnight or for at least a few hours.

for Thai-style peanut sauce: heat the oil in a small sauce pan and add curry paste. heat until oil begins to bubble on the sides of the curry paste. add coconut milk and simmer until it starts to get thick. add ground peanuts and season with sugar, soy sauce, lime juice, and salt to taste. continue to simmer until desired consistency is reached.

for satay cooking: soak bamboo skewers in water for an hour or two before starting. also, remove the tofu from the refrigerator about one hour before cooking. skewer one piece of tofu onto each skewer. cook on a hot grill or grill pan on for a couple minutes on each side or until grill marks form. brush on marinade while the tofu is cooking. alternatively, the tofu can be sautéed in a pan, but I highly suggest grilling it. (note: leftover marinade can be simmered to make a curry or sauce for veggies, noodles, or rice!)

serve the hot tofu with peanut sauce. if desired, thinly slice cucumber, radish, and peppers, toss with rice vinegar and a bit of sugar and serve along with the tofu. enjoy!

3 thoughts on “Tofu satay

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