Tofu Satay – curry coconut marinated tofu grilled until crisp and juicy served with an irresistible peanut sauce. Vegan + gluten free.
These tofu satay skewers are easily one of my favorite meals!
The combination of the sweet coconut and Thai red curry marinade with the smoky grilled char and the smooth and creamy peanut sauce is an irresistible combination of flavors!
Reasons to love this recipe!
- Restaurant quality at home. The flavors are outta this world!
- It’s naturally vegan & gluten free.
- Once marinated, the recipe comes together in 15 minutes!
Ingredients and Substitutions:
- Tofu – I’ve found that sprouted tofu works better than regular tofu, which has a tendency to stick to the grill.
- Coconut milk – full fat creates the best flavor and texture, but you can use light.
- Thai red curry paste – adds amazing flavor! Find it in the Asian section of your grocery store, your local Asian market, or online.
- Lime juice – freshly squeezed! You could also use unseasoned rice vinegar.
- Maple syrup – or agave
- Liquid aminos – or tamari, soy sauce, etc.
- Peanut butter – creamy is best. You could try almond butter!
- Peanut sauce – this recipe is the BEST!
How to make tofu satay:
Marinate: Whisk together the flavorful marinade. Add in 1 inch cubes of tofu, toss, and marinate in the fridge for 2 hours and up to overnight.
Grill: Skewer the tofu cubes onto bamboo or metal skewers. Grill over medium-high heat for about 4 minutes per side. If the skewers are sticking, give them another minute. If they’re still sticking, use a thin metal spatula to gently unstick and flip them over.
Serve with peanut sauce: Whip up a batch of this peanut sauce while the skewers are cooking.
Storage?
Store any leftover tofu satay in the fridge for 3-4 days. Reheat in the microwave for best results.
I don’t recommend freezing tofu satay – it gets watery and looses flavor. It’s best made fresh and consumed within several days.
The best ever peanut sauce!
Tofu satay and peanut sauce go together like milk and cookies! The bright and creamy peanut sauce against the curry-spiced grilled skewers is perfection.
Our favorite peanut sauce has the four tastes of salty, sour, sweet and umami on top of having a lot of peanut flavor.
For saltiness, we add soy sauce. Orange and lime juices bring in a sour flavor. Sweetness comes from added maple syrup and orange juice. And we get umami from liquid aminos, garlic, peanut butter.
All these flavors come together to create an incredibly flavorful peanut sauce!
To grill or grill pan?
Good news! You can make this tofu satay whether you have a barbecue or not. I actually prefer to use a cast iron grill pan, especially in the winter!, to grill these skewers.
If using a barbecue, it’s best to soak the skewers in water for 30 minutes before using. I’ve found that with a grill pan, I can skip this step.
More Asian-inspired tofu recipes!
- Salt and Pepper Tofu
- 30 Minute Sweet & Sour Tofu
- Spicy Sriracha Tofu Banh Mi
- Crave-able Vegan Bibimbap
- General Tso’s Tofu
- Korean Tofu Soup
Tofu Satay with Peanut Sauce
- Prep Time: 15 minutes
- Marinade Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Method: Grill
- Cuisine: Indonesian
- Diet: Vegan
Description
Tofu Satay – curry coconut marinated tofu grilled until crisp and juicy served with an irresistible peanut sauce. Vegan + gluten free.
Ingredients
- 1 (15.5) oz container sprouted tofu, drained and patted dry
- ¼ cup coconut milk
- 3 tablespoons lime juice
- 3 tablespoons maple syrup
- 2 tablespoons liquid aminos – or tamari, soy sauce, etc.
- 2 tablespoons creamy peanut butter
- 1 tablespoon Thai red curry paste
- 1 recipe Best Ever Peanut Sauce
Instructions
- Cut the tofu into 1-inch cubes. Place them in a large lidded container or Ziploc bag. If using a container, make sure the tofu is in an even layer.
- For the marinade, whisk together the coconut milk, maple syrup, lime juice, soy sauce, peanut butter, and red curry paste. Pour over the tofu and marinate for at least 30 minutes and up to overnight.
- Skewer the marinated tofu onto wood or metal skewers. Heat an oiled griddle over medium high heat. Grill the skewers for about 4 minutes on each side until they are warmed through. If the skewers are sticking to the grill pan, use a thin metal spatula to loosen and flip.
- While the skewers are cooking, make the peanut sauce.
- Serve the skewers with peanut sauce and a garnish of cilantro, lime, and red pepper flakes, if desired. Enjoy!
Notes
Tofu: I’ve found that sprouted tofu works better than regular tofu, which has a tendency to stick to the grill.
Coconut milk: Full fat coconut milk creates the best flavor and texture, but you can use light.
Nutrition
- Serving Size: ¼ recipe
- Calories: 167
- Sugar: 4g
- Sodium: 236mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 0mg
Keywords: grill, coconut, curry, lime, maple, peanut, marinade, summer, spring
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