Tofu satay is a tasty and satisfying vegan dish made with simple ingredients. Packed with protein, it’s both versatile and fun to enjoy, especially when paired with a rich peanut dipping sauce! A perfect meal for sharing with family and friends.
INGREDIENTS
Tofu Satay Skewers
- 2 blocks (20 oz / 560 g) firm tofu
- ½ cup (120 ml) coconut milk (from 1 can, use remaining for sauce)
- 1 tbsp Thai red curry paste (vegan)
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp light brown sugar
- ¾ tsp salt
- ½ tsp garlic powder
- 2 tbsp nutritional yeast
- Vegetable oil (for frying)
Peanut Sauce
- 2 tbsp (30 g) Thai red curry paste
- 1 ⅛ cup (280 ml) coconut milk
- ⅓ cup (80 g) peanut butter
- 2 tbsp (25 g) brown sugar
- 1 tbsp soy sauce
- 1 tbsp lime juice
INSTRUCTIONS
Tofu Skewers:
- Cut each tofu block in half lengthwise.
- Press the tofu slices inside a clean kitchen towel or paper towel to remove excess moisture. Repeat until the tofu no longer releases water when squeezed.
- Slice the tofu into 12 long pieces.
- In a shallow dish, mix together coconut milk, curry paste, soy sauce, lime juice, brown sugar, salt, and garlic powder to create the marinade.
- Place the tofu slices in the dish and coat them with the marinade. Gently press down on the tofu with a fork to help it absorb the marinade. Let the tofu marinate for 15 minutes.
- Add nutritional yeast to the marinated tofu and stir well to combine.
Cooking Methods:
Pan Frying:
- Heat 1 teaspoon of vegetable oil in a non-stick pan over medium-high heat. Transfer the marinated tofu to the pan, allowing any excess marinade to drip off into the pan.
- Fry tofu for 1-2 minutes on each side until golden brown. Avoid burning the sugar in the marinade. You can fry all sides or just the top and bottom.
- Baste the tofu with the leftover marinade and fry for another minute on each side.
- Skewer the tofu for serving if desired.
Oven Method:
- Preheat the oven to 220°C (425°F).
- Place the marinated tofu on a parchment-lined baking sheet and brush with extra marinade.
- Bake for 20 minutes, flipping the tofu halfway through and basting with leftover marinade. Continue cooking until the tofu reaches your desired level of crispiness.
Peanut Sauce:
- In a saucepan, combine the red curry paste and about 2 tablespoons of the remaining coconut milk. Heat over medium-high until bubbling, then cook for 1-2 minutes until the fat separates.
- Add the remaining coconut milk, peanut butter, brown sugar, soy sauce, and lime juice. Stir until smooth.
- Simmer on low-medium heat for 5-10 minutes, occasionally stirring until the sauce thickens.
- Let the sauce cool slightly before serving—it will continue to thicken as it cools.
NUTRITION (PER SKEWER + SAUCE)
- Calories: 131 kcal
- Carbohydrates: 6g
- Protein: 3g
- Fat: 11g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Sodium: 348mg
- Potassium: 147mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 592 IU
- Vitamin C: 1mg
- Calcium: 18mg
- Iron: 1mg
