Description
This vegan Tofu Satay with Peanut Sauce recipe captures all the flavors and textures of classic Thai-style satay, with bright lime juice, creamy coconut milk and pungent red curry. Your guests will love this recipe so much you should probably send them home with a little bottle of the sauce and a copy of the recipe.
Ingredients
Units
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Tofu Marinade
- 1/4 cup coconut milk (from a 14.5 oz. can unsweetened coconut milk, stirred well)
- 2 Tbsp. reduced sodium soy sauce
- 1 Tbsp. lime juice
- 1 clove garlic, finely grated
- 1 tsp. red curry paste
- 1 14-16 oz. block extra firm tofu, drained and rinsed
- 8 wooden or metal skewers
Peanut Sauce
- 1 Tbsp. neautral oil, such as vegetable, canola, peanut or olive
- 1 clove garlic, minced
- 2 tsp. red curry paste
- 1/2 cup coconut milk (from a 14.5 oz. can unsweetened coconut milk, stirred well)
- 1/4 cup creamy natural peanut butter
- 1/4 cup water
- 1 Tbsp. lime juice
- cilantro leaves, thinly sliced scallions, chopped peanuts, lime wedges, for serving
Instructions
Tofu Marinade
- Stir together the coconut milk, soy sauce, lime juice, garlic and curry paste in a medium storage container until well combined.
- Dry the tofu well. Wrap in a clean kitchen towel and top with a plate for about 10 minutes, if desired. Or, simply dry well on all sides with a clean kitchen towel. Cut the tofu into 8 equal pieces. Cut into quarters, and cut each quarter in half. Add the tofu pieces to the marinade and toss well to combine. Marinate the tofu for at least 30 minutes or up to overnight.
- When ready to cook, preheat the oven to 450F or convection oven to 425F or air fryer to 400F. Place tofu pieces on a parchment-lined baking sheet (reserve leftover marinade) and roast until dried well, slightly browned on the edges and starting to turn crispy, about 20 minutes. Be sure to flip halfway through and brush with reserved marinade. If cooking in an air fryer, blot the tofu pieces dry, then transfer to the basket and cook about 12 minutes, flipping and basting with reserved marinade halfway through. Remove from the oven, cool for about 2 minutes, then skewer each piece of tofu.
Peanut Sauce
- While the tofu cooks, make the sauce by heating the oil in a small saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant and starting to turn golden brown. Stir in the the curry paste then pour in the coconut milk, peanut butter and water and whisk until smooth. Continue to cook until the sauce thicken slightly, 1-2 minutes. Remove from heat and stir in the lime juice. Adjust the consistency with more water, as needed.Â
- To serve, place the tofu skewers on a platter, drizzle with some of the peanut sauce and garnish with cilantro, scallions, peanuts and lime wedges. Serve with more sauce on the side.
Notes
- Be sure to use extra-firm tofu as regular firm or silken tofu will break apart as it cooks and when you try to skewer it.
- You can marinate the tofu up to 1 day ahead of time.
- You can make the peanut sauce up to 4 days ahead of time.
- If you want this recipe to be vegan, be sure to purchase a plant-based red curry paste (many have anchovies) or use sombal oelek, chili garlic sauce or even chili crisp.
- You can use a light coconut milk instead of the full-fat version, just be sure it is unsweetened.
- Reach for creamy natural peanut butter, or use chunky, if desired. You can, in a pinch, use peanut butter with added palm oil and sugar.
- Store leftovers in an airtight container for up to 4 days. I recommend storing the sauce and garnishes separately.
- As the sauce sits in the refrigerator it will thicken. When ready to serve, thin the sauce with a bit of water. Leftover sauce tastes great on a side salad, grain bowl, rice, etc.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: appetizers
- Method: Roasting
- Cuisine: Thai/American
