Satay Tofu Recipe
Make Satay Tofu Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tofu & Marinade
Peanut Satay Sauce
To Serve & Garnish
Method
Tofu & Marinade
Press and cut tofu
Drain the extra-firm tofu and press it for 20–30 minutes to remove excess water. After pressing, cut the tofu into 1/2- to 3/4-inch thick rectangles or cubes suitable for skewering (about 24 pieces).
Make marinade
In a bowl, whisk together 3 tablespoons coconut milk, 1 1/2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 1 teaspoon neutral oil, 1 teaspoon minced garlic, and 1 teaspoon grated ginger until smooth.
Marinate tofu
Gently toss the tofu pieces in the marinade to coat evenly. Cover and refrigerate for at least 30 minutes and up to 2 hours. Reserve any leftover marinade for basting (do not reuse marinade that has touched raw tofu unless boiled).
Skewer tofu
Thread 3 pieces of marinated tofu onto each skewer (if using 8 skewers, distribute pieces evenly). Pat lightly when skewering to avoid breaking, leaving a little space between pieces so heat circulates.
Peanut Satay Sauce
Combine sauce ingredients
In a small saucepan or bowl, stir together 3/4 cup peanut butter, 1/2 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 1 teaspoon minced garlic, 1/2 teaspoon grated ginger, and 1/2 teaspoon red curry paste or sambal (if using).
Heat and adjust consistency
Warm the mixture gently over low heat, stirring constantly until smooth and glossy, about 3–5 minutes. If sauce is too thick, whisk in water 1 tablespoon at a time until desired consistency (target: thick but pourable). Finish with 1/4 teaspoon toasted sesame oil if using. Taste and adjust with more lime, soy, or sugar as desired.
Reserve some sauce
Reserve about 1/3 cup of the finished sauce for serving and set aside. If you reserved marinade earlier that was not contaminated, you can briefly simmer it and whisk into the sauce to add extra flavor.
Grill or Pan-cook
Preheat and oil the grill/pan
Preheat a grill or grill pan over medium-high heat. Brush grates or pan with 1 tablespoon neutral oil to prevent sticking.
Cook tofu skewers
Place tofu skewers on the hot grill or pan. Cook 3–4 minutes per side until golden brown and slightly charred, turning gently to avoid breaking. Total cook time about 10–12 minutes. During the last 2–3 minutes, brush skewers lightly with reserved marinade (or a little of the peanut sauce thinned with water) and continue to cook until glossed and warmed through.
Season
Remove skewers from heat and season lightly with salt and pepper to taste.
To Serve & Garnish
Plate
Serve 2–3 tofu skewers per person over steamed jasmine rice or rice noodles (about 3 cups total for 4 servings).
Add sauce and garnishes
Drizzle reserved peanut sauce over the skewers and rice, or serve sauce on the side for dipping. Sprinkle crushed roasted peanuts and chopped cilantro over the top. Add cucumber ribbons and lime wedges to the plate for freshness and a squeeze of lime just before eating.