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Tofu satay on a wooden board with peanut sauce.
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5 from 21 votes

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.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Thai
Diet: Vegan
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

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