Make your own tofu satay with this easy recipe. Perfectly crispy tofu satay skewers in the most flavorful marinade and dipped into a sublime peanut sauce…serve it as a plant-based protein main dish or a fun appetizer….everyone will be begging for more!
Say goodbye to bland tofu. This vegan satay is a delicious plant based alternative to chicken satay, and just as tasty.. You can sear the tofu skewers for a crispy exterior with a creamy interior….just like you’d get in thai restaurants….or use a grill pan or hot BBQ grill. Just don’t skip the peanut sauce…the best part IMHO.
Pair this delicious tofu recipe with some simple teriyaki stir fry vegetables and pat yourself on the back for a healthy, well rounded dinner.
If you’re a tofu lover, you’ll also want to try Crispy Oven Baked Tofu, Tofu Shawarma, Crispy Orange Tofu and Tofu Steaks with Lemon Caper Sauce.
How to make the Tofu Satay
If you’re using a grill, wooden skewers, satay sticks, or bamboo skewers need to soak in water for at least 30 minutes so they don’t catch fire. Use a rimmed baking sheet or rectangle baking dish to soak them. Metal skewers do not need to be soaked.
If you’re using a grill pan or cast iron skillet, you’ll be threading the satay onto the skewers AFTER they’re cooked, so you don’t need to soak skewers.
Drain extra-firm tofu. This is THE MOST IMPORTANT STEP. There are different ways to make sure you get as much water out of the tofu as possible. If you don’t have a tofu press, see the recipe card for alternative methods that are easy and effective.
Tofu Marinade Ingredients
While tofu is draining, make the marinade. Add tamari, lime juice, maple syrup, turmeric and black pepper to a small bowl. Use a microplane to grate the garlic and ginger right over the small bowl. Whisk until everything is uniformly combined and set aside.
Slice drained and pressed tofu into long satay sticks. Start by cutting the entire block through, like you would a bagel. Then, cut lengthwise into 4 sections so you will have 8 pieces of tofu.
Use a rectangular dish large enough to hold tofu pieces in a single layer, but not so large that the marinade will disperse too much. Pour marinade over tofu and allow to sit for at least 30 minutes, or cover and leave to soak up that excess marinade in the fridge overnight.
Heat your pan or your grill over medium high heat. Spray with olive oil or avocado oil and then gently place each piece of tofu onto the heated pan/grill. Leave it undisturbed for about 4 minutes. It should release easily if you allow it to sear. If it doesn’t naturally “release” then it’s not ready to flip. Flip and then cook the other side for 3-4 minutes.
Peanut Sauce Ingredients
Now make the peanut sauce. Place peanut butter, orange juice, vinegar, tamari, maple syrup, ginger and crushed pepper to a small bowl. Use a whisk or fork to thoroughly combine. If peanut sauce is too thick, add 1-2 Tablespoons water and mix again.
If serving thai tofu satay skewers as an appetizer, thread wooden skewers onto each piece of tofu. Place on a large plate, drizzle with delicious peanut sauce. Place a small bowl of extra peanut sauce and some lime wedges onto the plate, then sprinkle with chilli flakes, sliced scallions and crushed peanuts.
Debra’s Pro Tips
- Use a microplane zester for the ginger and garlic to mimic the mince, without needing any knife skills.
- Make it spicy: add a pinch of cayenne or chili flakes to the marinade for spicy tofu skewers. OR, add a squirt of sriracha for a spicy peanut sauce.
- Tofu satay served as a main dish doesn’t need skewers, but they sure are fun!
- Add this tofu to my spring roll bowls…it’s a perfect match!
- No stick tips: Thoroughly drain excess liquid from tofu before marinating. Heat your grill, grill pan or heavy cast iron skillet BEFORE spraying with oil and THEN add the tofu pieces.
- Make it crispy: For an even sear that gets crispy, use a cast iron skillet or other flat surface, rather than a grill pan.
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📖 Recipe
Tofu Satay
Ingredients
- 1 block 14-oz extra-firm tofu
Marinade
- 3 Tablespoons low sodium tamari
- 2 Tablespoons lime juice
- 1 Tablespoon maple syrup
- 1 teaspoon ground turmeric
- ¼ teaspoon black pepper
- 4 cloves garlic grated
- 1 Tablespoon grated fresh ginger
Peanut Sauce
- ¼ cup organic peanut butter
- 2 Tablespoons orange juice
- 1 Tablespoon unseasoned rice vinegar
- 1 Tablespoon low sodium tamari
- 1 Tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- ¼ teaspoon crushed red pepper
Instructions
- Press water out of tofu. Either use a tofu press or gather 2 clean dish towels, one cutting board, and something heavy (like a cast iron skillet) to use weight to squeeze out the moisture.
- Lay one towel, folded into three down on the counter. Cover with another towel folded into thirds. Then place the cutting board centered over the towel and place the heavy object on top. Leave to sit for 15 minutes.
- Meanwhile, whisk together the marinade. Add tamari, lime juice, maple syrup, turmeric, black pepper to a small bowl. Use a microplane zester to grate the garlic and ginger over the bowl and whisk well.
- Make the peanut sauce: Add peanut butter, orange juice, vinegar, tamari, maple syrup, fresh ginger and crushed red pepper to a small bowl. Whisk together until smooth and creamy. Set aside.
- After 15 minutes, place drained block of tofu on a cutting board. Slice in half horizontally, then into 4 slices vertically. The result will be 8 long pieces of tofu that can be skewered.
- Put tofu satay pieces in a glass dish and pour on the marinade. Let sit for 15 minutes, or up to overnight (covered).
- If using an outdoor grill, soak wooden skewers in cool water for 30 minutes. Skewer each piece of tofu BEFORE placing on the heated grill. If using a cast iron grill pan or skillet, cook the tofu satay FIRST and then add bamboo skewers, metal skewers or satay sticks to the cooked tofu pieces.
- Heat a cast iron grill pan, or gas grill to medium high heat. You can also use a regular cast iron skillet for crisp tofu satay, without the grill marks. Spray liberally with olive oil or avocado oil spray.
- Place tofu slices onto heated surface and leave, undisturbed for 4-5 minutes. Tofu should release easily. Use a spatula or tongs to flip and then cook for additional 3-4 minutes.
- Serve warm with peanut dipping sauce.
Notes
MEAL PREP AND STORAGE
- SERVE: Tofu skewers taste best warm. Sprinkle crushed peanuts, sliced scallions, and crushed red pepper flakes. Serve with a simple salad, some white rice or cauliflower rice and extra sauce for a plant based main course. Or, pass around as a delicious vegan appetizer.
- PREP AHEAD: Peanut sauce and tofu marinade can be made in advance and stored in the fridge in airtight containers. Drain tofu and marinate as long as overnight, then cook when it’s convenient.
- STORE: Store leftover peanut sauce in an airtight container in the fridge for up to 2 weeks. Use on all the things like a simple salad, spring rolls or spiralized zucchini noodles. Cooked tofu satay skewers can be stored in an airtight container in the fridge for 5 days. Follow freezer directions to reheat.
- FREEZE: Extra-firm tofu can be frozen before cooking, even if it’s already marinated. Already cooked tofu can be frozen and then reheated in a hot cast iron skillet or in a 450 degree preheated oven until heated through.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Liz
Delicious!! A great treat for my vegan company!!
Maur
This looks so appetizing! Looking forward to making them this weekend
Nancy
This tofu satay was the best I’ve had in a very long time. Can’t wait to make it again.
Jamie
I love the marinade for this tofu!
Andrea White
love how this tofu dish turned out! so so good!
Nancy
Tasty satay and easy to make
Kristina
This recipe turned out great.
amy liu dong
An easy and delicious recipe to make!
Amy Liu Dong
Such an easy and delicious tofu recipe to make for everyone.
I am sure they will love this!
Ethel
Yes, thank you made it tonight. Delicious. Thank you for posting
Debra Klein
You’re welcome. Glad you liked it!
Whack
Debra, this is brilliant, simply brilliant!
I’m confused about the nutrition and servings, it looks like there’s 8 skewers, can be made but in the nutritional information it says, yield 4, 1 serving 244 Calories.. is 1 serving 2 skewers or 1 skewer ?
I’m sorry to be so confused!
Thanks in advance
—Whack
Debra Klein
Sorry for the confusion….yes, there are 8 pieces in this recipe and that’s 4 servings. Which means there are 2 pieces in one serving. I have updated the recipe card information to clarify. Thanks for pointing that out.
Tatiana
Delicious tofu satay I made for lunch for kids and husband. Pretty good!
Marcellina
The flavors of the sauce are amazing!
Andréa Janssen
Satay is delicious and this tofu satay is really easy to prepare.
Megs
So deliciously easy.
Kayla
So delicious!
Peter
Perfect! I was looking for a vegetarian satay recipe, the sauce is so delicious!
Audrey
This was a wonderful satay and I loved the pb sauce
Giangi Townsend
I needed a new recipe to make with tofu, and you just created the perfect recipe. And the peanut sauce!!! I cannot get enough of it.
Thank you for sharing
Debra Klein
You’re welcome! Totally with that peanut sauce!
Jeri
This tofu satay was the perfect weeknight summer meal!
Erica Leigh
A simple and easy tofu recipe! Loved the flavors. Definitly making again.
Debra Klein
Thanks Erica! We’ll be making it again and again too!
Whack
Debra.
I just remade this spectacular dish… really, really, no I mean Really good…
Now, math isn’t my long suit (actually I’m an engineer) but…
your time to make this says:
Prep Time 15 mins
Cook Time 8 mins
Total Time 53 mins
Should this really be 23 mins?
Debra Klein
Thanks for the kind words…yes, they are REALLY good! About the math….it’s actually an app that does the calculations and they are also adding in 15 minutes to press the liquid out of the tofu and then 15 minutes to marinate. So, it’s passive time, but it still does add to the total time.