• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Appetizers

    Tofu Satay with Peanut Sauce

    Published: Jan 11, 2018 Updated: Apr 7, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Tofu Satay

    Crispy baked tofu satay served with peanut sauce. This high-protein appetizer is marinaded and then baked for the most delicious tofu ever.

    Tofu satay on a wooden board, peanut sauce in white dishes, cilantro and fresh lime.

    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 for 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!

    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!

    Baked tofu satay on a wooden board with white dishes of peanut sauce, cilantro and fresh lime.

    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.

    Baked tofu satay with peanut sauce in a white dish.

    How To Make Tofu Satay

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    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.

    Tofu marinating in a glass dish.

    Then transfer to a parchment lined baking tray and bake for around 20-25 minutes until crispy (turning over once).

    Marinaded tofu on a baking tray ready to go into the oven.

    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.

    Baked tofu on a baking tray straight out of the oven.

    Serve with fresh lime and cilantro!

    Baked tofu satay on a wooden board with peanut sauce in a white dish.

    A Perfect Appetizer

    It makes a perfect appetizer 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.

    Baked tofu satay on a wooden board with white dishes of peanut sauce.

    Storing Tips

    This does keep very well so if you have leftovers you can keep them stored in the fridge for 3-4 days.

    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).

    Tofu satay dipping into a white bowl of peanut sauce.

    More Delicious Vegan Appetizers

    1. Vegan Chicken Nuggets
    2. Crispy Air Fryer Tofu
    3. Vegan Dumplings
    4. Crispy BBQ Tofu
    5. Vegan Buffalo Cauliflower
    6. Baked Portobello Mushrooms
    Tofu satay over a bowl of peanut sauce.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Tofu satay on a wooden board with peanut sauce.

    Tofu Satay with Peanut Sauce

    Crispy baked tofu satay served with peanut sauce. This high-protein appetizer is marinaded and then baked for the most delicious tofu ever.
    5 from 17 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Thai
    Diet: Vegan
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 12
    Calories: 123kcal
    Author: Alison Andrews

    Ingredients

    • 16 ounces Firm Tofu (450g) Two 8-ounce blocks

    For the Marinade Sauce:

    • 2 Tablespoons Soy Sauce
    • 1 Tablespoon Peanut Butter
    • 1 Tablespoon Light Brown Sugar
    • 1 teaspoon Dried Basil
    • 1 teaspoon Garlic Powder

    For the Peanut Sauce:

    • ½ Small Onion White, Yellow or Brown, finely chopped
    • 1 teaspoon Crushed Garlic
    • 1 teaspoon Sesame Oil
    • 1 teaspoon Red Curry Paste
    • 1 Tablespoon Light Soy Sauce
    • 1 teaspoon Tamarind Paste
    • 2 Tablespoons Light Brown Sugar
    • ½ cup Coconut Milk (120ml) Canned, Full Fat, Unsweetened
    • ⅓ cup Peanut Butter (83g)
    • ½ Small Lime squeezed

    For Serving:

    • Fresh Cilantro
    • Fresh Lime
    • Crushed Peanuts
    Prevent your screen from going dark

    Instructions

    • Press the tofu for 30 minutes either using a tofu press 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 5-6 strips and 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.

    Video

    Notes

    1. To make this meal gluten-free ensure you use a gluten-free soy sauce or use tamari instead.
    2. Check the red curry paste for vegan friendliness as some brands contain fish oil.
    3. Prep time does not include time spent pressing the tofu.
    4. Nutritional info includes the sauce. 

    Nutrition

    Serving: 1Satay | Calories: 123kcal | Carbohydrates: 7g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 292mg | Potassium: 99mg | Fiber: 1g | Sugar: 4g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Peppermint Cupcakes
    Carrot Gazpacho »
    75.9K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Deborah says

      April 27, 2022 at 4:17 pm

      Love this recipe. I’ve served it to vegetarians and non-veg people, and its always a winner with everyone. I also shared the recipe with someone who wanted to know different ways of cooking Tofu, cause she thought tofu was bland, and she loved it too.5 stars

      Reply
      • Alison Andrews says

        April 28, 2022 at 9:28 am

        That’s so awesome Deborah! Thanks so much for the wonderful review.

        Reply
    2. Rob says

      December 24, 2021 at 5:16 pm

      Will the sauce be okay to sit for a couple of days? i want to prep it now and have on boxing day

      Reply
      • Alison Andrews says

        December 25, 2021 at 10:14 am

        Yes sure, store it in the fridge and it will be fine.

        Reply
    3. Bryanna says

      December 20, 2021 at 6:27 pm

      This is by far one of the best tofu recipes I have ever made! The sauce is amazing!! The consistency of the tofu is great. Would recommend to anyone who loves tofu and peanut sauce! Even if you’re not a fan of tofu this might win you over!5 stars

      Reply
      • Alison Andrews says

        December 21, 2021 at 9:11 am

        Thanks so much Bryanna!

        Reply
    4. Fran says

      July 23, 2021 at 8:51 am

      This was great. I didn’t do as skewers, just over rice with a side salad. Easy to use, I used lemon instead of lime as I didn’t have any lime, and had to use a bit more lemon juice than the recipe called for as it was a little thick. Sent it to my sister to cook for my vegan niece5 stars

      Reply
      • Alison Andrews says

        July 23, 2021 at 10:57 am

        Awesome, thanks for sharing Fran!

        Reply
    5. Hannah says

      July 11, 2021 at 7:20 pm

      I am always on the hunt for vegan protein recipes and this really hit the mark. I made only the satay and by itself, is an amazing addition if you are ever in the need of protein.5 stars

      Reply
      • Alison Andrews says

        July 12, 2021 at 10:35 am

        Awesome, thanks Hannah!

        Reply
    6. Beth says

      June 21, 2021 at 6:09 pm

      Hey there – looking forward to making this appetizer for a lunch birthday party where we’re doing prep ahead for as much as possible because it’ll be 97 party day. If I bake days ahead would you recommend warming up (~350 degrees for 10 minutes?) the day of and/or undercooking a bit a day before?

      Thanks!
      Beth

      Reply
      • Alison Andrews says

        June 22, 2021 at 9:27 am

        Hi Beth, I don’t think you’ll need to undercook it, just cook it as usual and then heat up on the day. All the best!

        Reply
    7. John O. says

      December 26, 2020 at 8:57 pm

      How off would the sauce be if I substituted the coconut milk with another dairy free milk?

      Reply
      • Alison Andrews says

        December 28, 2020 at 10:21 am

        I think it would still work fine.

        Reply
        • John O. says

          December 28, 2020 at 11:05 pm

          This turned out incredible! Thank you for the great recipe!5 stars

          Reply
          • Alison Andrews says

            December 29, 2020 at 9:20 am

            So happy to hear that! Thanks for updating us!

    8. Erin says

      August 18, 2020 at 11:54 am

      Hi there,

      Such a delicious recipe. I don’t know if I made it correctly but mine could have easily been marinated chicken with satay sauce. It was divine! I did get the satay sauce too sweet and thick though. ..is there any way you suggest thinning it out?5 stars

      Reply
      • Alison Andrews says

        August 19, 2020 at 9:10 am

        Hi Erin, so glad you enjoyed it! If your sauce is a bit too thick, you can thin it out with extra coconut milk or even just water and whisk it in.

        Reply
    9. Lily says

      July 28, 2020 at 8:52 am

      I’ve made this recipe a few times over the last couple of months and love it (my mum enjoyed it as an intorduction to tofu, which she previously claimed to dislike before admitting she had never tried it….). I tend to make double quantities of the sauce and freeze it to avoid too much leftover ingredients (and saves a bit of work next time I want to make it).5 stars

      Reply
      • Alison Andrews says

        July 28, 2020 at 10:30 am

        Awesome Lily! Thanks so much for sharing!

        Reply
    10. Puja Aggarwal says

      June 13, 2020 at 3:07 pm

      Hi, it sounds really yummy , tasty and healthy. I’m going to make it soon. Could you please tell me whether I should use grilling option in oven or grill with fan option. I tried grilling tofu before, it didn’t come out crisp.

      Reply
      • Alison Andrews says

        June 13, 2020 at 3:15 pm

        Hi Puja, this is actually baked and not grilled. So your oven should be heated to 430°F.

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!