A few years ago (well…more than a few really…) Jaye and I went to New York City for a month-long visit. We were there to record music (our first album, or should I say ‘only’ album so far!).
But aside from music, the biggest fun we had was vegan restaurants. We spent an insane amount of money (that we only realized once we got home and tallied up the damages, oh the naivety!) eating out at ALL the fancy vegan and raw vegan places in New York.
One place was our total favorite. It was called ‘Soy and Sake’ and had an awesome, and very extensive, vegan menu. I was so sad to hear this place is no longer, because seriously we’d make a trip to New York JUST for this restaurant!
But the reason I bring it up is because one of the things we had every time we went there was tofu satay with peanut sauce.
It was simply divine!!
Ever since then, every time we’re in any restaurant and see the word ‘satay’ we always get so excited but it’s NEVER tofu, it’s always chicken! So sad! We’ve even asked (many times) if they can do it with tofu for us, but the answer has always been no. So we never had tofu satay again – until now!
This dish takes a bit of time, but the bulk of it is hands off time, just while the tofu is pressing and then marinating and then baking, but the time spent is totally worth it.
You get the most deliciously impressive appetizer out of your effort. Putting in a bit of effort isn’t the issue, it’s just that you want the result to be worth it, and this is.
So there are a few stages to it. You first have to press the tofu. A tofu press is super helpful for this step! Though you can also just press it by putting it on a plate with another plate on top of it and then stack something heavy on top of that. We tried it without pressing it first and it was still okay but the tofu was much more fragile and breakable. So pressing it first takes care of that issue.
And then you marinade it in a simple marinade of soy sauce, peanut butter, brown sugar, dried basil and garlic powder.
Then transfer to a parchment lined baking tray and bake for around 20-25 minutes until crispy (turning over once).
While the tofu is baking you whip up your peanut sauce, which you heat gently in a saucepan and then squeeze in some lime. And once the tofu is baked to perfection, you let it cool for a bit and then place the tofu onto satay sticks.
Serve with fresh lime and cilantro!
So it’s very straightforward, if a little time consuming.
It’s definitely an appetizer though and about 2 tofu satay per person is probably good. Don’t make the mistake we did and eat all of it (12 satays!) with only 2 people! Sure, we had it for lunch and it wasn’t an appetizer, but it is much more filling than it looks. 
You will love this crispy marinaded tofu satay with peanut sauce! It is:
- Baked to perfection
- Crispy
- Deliciously flavored
- Served with peanut sauce
- Ideal as an appetizer
- High protein
- Gluten-free optional
This does keep very well so if you have leftovers you can serve them cold the next day. We had some leftover peanut sauce that Jaye was serving on noodles the next day. The peanut sauce does firm up quite a bit in the fridge, but when put onto hot food that isn’t an issue (or you can reheat it).
What do you think of this tofu satay with peanut sauce recipe? Let us know in the comments! And if you make it please rate the recipe as that is so helpful.
For more delicious vegan appetizers and sides, check out these options:
- Rosemary and Olive Roasted Eggplant
- Portobello Mushrooms with Garlic and Avocado
- The Easiest Baba Ganoush
- Vegan Cream of Mushroom Soup
- Roasted Garlic Vegan Mashed Potatoes
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Tofu Satay with Peanut Sauce
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 minutes
- Yield: 10-12
Print Recipe
Pin RecipeDescription
Crispy baked tofu satay served with peanut sauce. This high-protein appetizer is marinaded and then baked for the most deliciously flavored tofu experience. Gluten-Free optional!
Ingredients
- 2 Blocks (8oz/220g each) Firm Tofu
For the Marinade Sauce:
- 2 Tbsp Soy Sauce
- 1 Tbsp Peanut Butter
- 1 Tbsp Brown Sugar
- 1 tsp Dried Basil
- 1 tsp Garlic Powder
For the Peanut Sauce:
- 1/2 Small Onion (chopped finely)
- 1 tsp Garlic (crushed)
- 1 tsp Sesame Oil
- 1 tsp Red Curry Paste*
- 1 Tbsp Light Soy Sauce
- 1 tsp Tamarind Paste
- 2 Tbsp Brown Sugar
- 1/2 cup (120ml) Coconut Milk
- 1/3 cup (83g) Peanut Butter
- 1/2 Lime (squeezed)
For Serving:
- Fresh Cilantro
- Fresh Lime
- Crushed Peanuts
Instructions
- Press the tofu for 30 minutes either using a tofu press (affiliate link) or by placing the tofu on a plate, with another plate on top of it and then piling some heavy stuff on top, like a heavy pot.
- While the tofu is pressing prepare the marinade sauce. Add the soy sauce, peanut butter, brown sugar, dried basil and garlic powder to a dish and use a whisk to mix together.
- When the tofu is pressed, cut each block into 5 or 6 strips and then place them in the marinade sauce, using a teaspoon to put marinade sauce on top of the tofu strips as well so that there is marinade on the top and bottom of the tofu.
- Leave the tofu in the marinade sauce for at least 20 minutes.
- Preheat the oven to 430°F (220°C).
- Place the marinaded tofu carefully onto a parchment lined baking tray. Bake for 25 minutes, turning over at the fifteen minute mark and then putting it back in for another 10 minutes.
- While the tofu is baking prepare your peanut sauce.
- Finely chop up half a small onion or quarter of a larger onion and add to a saucepan with the crushed garlic, sesame oil and red curry paste. Sauté until the onion is slightly softened. Add in the soy sauce, tamarind paste, brown sugar and coconut milk and stir in well. Then add in the peanut butter and stir until perfectly mixed and smooth. The sauce will be quite thick. Remove from heat and stir in the lime juice.
- Remove the tofu from the oven and allow to cool for a few minutes before skewering them on the satay sticks.
- Serve with the peanut sauce, fresh cilantro, fresh lime and crushed peanuts.
Notes
*To make this meal gluten-free ensure you use a gluten-free soy sauce or use tamari instead.
*Check the red curry paste for vegan friendliness as some brands contain fish oil.
*Prep time does not include time spent pressing the tofu.
*Nutritional information is for 2 satays with peanut sauce.
- Category: Appetizer
- Cuisine: Vegan
Nutrition
- Serving Size: 2 Tofu Satays with Peanut Sauce
- Calories: 254
- Sugar: 9.5g
- Sodium: 490mg
- Fat: 17.4g
- Saturated Fat: 4.6g
- Carbohydrates: 14.6g
- Fiber: 1.2g
- Protein: 12.1g
Keywords: tofu satay
Made it tonight. My wife normally cooks for us but I thought I could take this one on… The recipe and Insta video was helpful. Came out great. I was very proud to make something that came out tasty and didn’t come out not tasting good.
★★★★★
Awesome! So glad to hear Danny. Thanks for the great review. 🙂
Best satay ever.
★★★★★
Awesome! Thanks so much for the awesome review! 🙂
Awesome tofu dish. I’ve been vegetarian my whole life but have always found tofu tricky to get right at home. This was perfect (and actually pretty healthy!) I used fresh basil in the marinade since I had it on hand and was so impressed with the flavor. I’m going to try it on the grill next time. I’ll have to check out more of your recipes!!
So glad you enjoyed it Grace! Thanks so much for posting. 🙂
Absolutely delicious! Didn’t realise tofu could taste so good. And the peanut sauce was divine! Will make it again…and again. Thank you.
Yay! Thanks Caroline! 🙂
Can I use green curry paste instead?
Hi Monica, it’s going to change the flavor, but I think it would still be delicious, so sure! 🙂
We are not vegan but I made this and my husband and sons really loved it! I didn’t put the tofu on sticks, just made it as dinner and doubled the recipe. It’s now on my fav list of food to make. If it can impress a 14 and 16 year old who love chicken, it’s a keeper! Thank you!
★★★★★
That is SUCH good news! Wonderful to hear that. Thanks a million for sharing Priscilla! 🙂
Hello!
Do you think I could cook the tofu pieces the day before, and just re-heat them before serving? Thanks!
Hi Lis, I think you could leave them soaking in the marinade sauce overnight and then just bake them the day that you need them. That would work great!
Is the “marinade” supposed to be thick like peanutbutter?
It is quite thick, you can see the consistency it is supposed to be in the video.
I’ve made this twice now and love it!
I left out the tamarind Paste and cut back the sugar a bit in the sauce, but other than that have followed the recipe. I double the sauce because it’s delicious on just about anything. Definitely a win!
Thanks so much for sharing this recipe!
★★★★★
That is wonderful to hear, so glad you love it! Thanks for sharing your adjustments, and yes, the sauce is good for lots of other things too! 🙂
Amazing recipe! Absolutely delicious and everyone loved it thank you!
★★★★★
Fantastic Annie, thanks so much for sharing! 🙂
Hi Alison,
Would this freeze well at all? I just made it tonight and wow it’s amazing! But I’ve made loads and whilst I plan on having leftovers for lunch tomorrow, I’ve got more coconut milk and thai paste that I want to use up and so wondered if I can make the sauce and freeze for another time?
Thanks,
Bella
Hi Arabella, I have not tried freezing this, but I think the sauce would freeze well. I don’t think tofu freezes well though as it can change its texture, but I think you’re only planning to freeze sauce, if so, then I think that would be great. 🙂
Would this work on the grill?
Yes, I think that would be great! What I would probably do is brush on more marinade sauce every time you flip them on the grill. ?
Delicious!!
★★★★★
Yay! Thanks for posting! 🙂
A delectable new way of serving tofu
★★★★★
We made this for lunch today, and put the tofu in spring rolls. We used the peanut sauce for dipping the rolls. My kids agreed that this is the best peanut sauce we’ve had. It was so incredibly delicious! I have made a lot of peanut sauces, and this one tops them all! It was also delicious over rice. Thanks so much for the recipe!
★★★★★
That is the best thing to hear! We also thought the peanut sauce was total perfection, so glad you agree! Sounds like a fantastic plan to serve it as spring rolls! Thanks so much for posting and your review! 🙂