This Vegan Tofu Satay features marinated tofu strips grilled until crisp, accompanied by a creamy peanut sauce enriched with coconut milk, lime, and red curry. Each bite delivers a harmonious blend of tangy, spicy, and subtly sweet flavors that elevate this appetizer to a dazzling start for any Thai-inspired feast.

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I made Tofu Satay With Peanut Sauce recently and it quickly became one of my favorite snacks to serve at a Thai feast at home. I started with 14 oz extra firm tofu that I drained, pressed, and cut into strips.

For the marinade, I mixed 2 tbsp soy sauce, 1 tbsp coconut milk, 1 tbsp brown sugar, 1 minced garlic clove, and a pinch of 1/2 tsp ground turmeric. After letting it sit for a bit, I brushed the tofu with 2 tbsp vegetable oil and grilled them till they got that nice char.

The peanut sauce is one of my prized recipes. I blended 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp red curry paste, and 1-2 tsp brown sugar, loosening it with 2-3 tbsp water.

I usually finish it off with chopped peanuts and fresh cilantro. It’s a real crowd pleaser, especially if you’re into tasty vegetarian and vegan dinner recipes.

Why I Like this Recipe

I love this recipe because I really enjoy the way the marinade blends sweet, tangy, and savory flavors. The soy sauce, coconut milk, and garlic mix together to give the tofu such a punchy flavor thats unlike any other dish I’ve tried before.

I also like how easy it is to make. The steps are straightforward and it doesn’t take forever to prepare which means I can whip it up even on a busy day.

Another reason is that grilling the tofu gives it a crispy outside while still staying soft inside. I like that contrast in textures and the grill marks make it look super appetizing.

Finally, that peanut sauce is just awesome. It’s creamy, tangy, and a little spicy thanks to the red curry paste, and I find that it just ties the whole dish together perfectly.

Ingredients

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Tofu: Packed with protein and a firm texture, it soaks up all the marinade flavors real good.
Coconut milk: Rich in healthy fats, it makes the dish creamy and helps mellow the spices.
Peanut butter: Adds protein and a naturally sweet flavor with healthy fats, perfect for the satay twist.
Lime juice: Gives a tangy punch that brightens up the heavier, richer flavors in the sauce.
Soy sauce: Brings a salty umami kick that ties all the tastes together beautifully.
Brown sugar: Provides a touch of sweetness that balances the tangy and spicy notes just right.

Ingredient Quantities

14 oz extra firm tofu, drained and pressed, then cut into strips

2 tbsp soy sauce (for marinating the tofu)

1 tbsp coconut milk (for marinating the tofu)

1 tbsp brown sugar (for the marinade)

1 garlic clove, minced (for the marinade)

1/2 tsp ground turmeric (optional, for a nice color in marinade)

2 tbsp vegetable oil (for brushing the tofu before grilling)

1/2 cup creamy peanut butter (for the peanut sauce)

1/4 cup coconut milk (for the peanut sauce)

1 tbsp soy sauce (for the peanut sauce)

1 tbsp lime juice (for that tang in the sauce)

1 tsp red curry paste (adds a little kick to the sauce)

1-2 tsp brown sugar (to balance the flavors in the sauce)

2-3 tbsp water (to adjust the sauce consistency as needed)

Optional: chopped peanuts and fresh cilantro for garnish

How to Make this

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1. Begin by combining 2 tbsp soy sauce, 1 tbsp coconut milk, 1 tbsp brown sugar, 1 minced garlic clove, and 1/2 tsp turmeric (if you’re using it) in a bowl. Add the 14 oz pressed extra firm tofu strips and let them marinate for at least 15 minutes.

2. While the tofu marinates, prepare your grill or a non-stick frying pan over medium heat.

3. Once marinated, lightly brush each tofu strip with 2 tbsp vegetable oil to help them crisp up on the grill.

4. Place the tofu strips on the grill. Cook for about 3-4 minutes on each side, turning them carefully until you get nice grill marks.

5. For the peanut sauce, mix 1/2 cup creamy peanut butter and 1/4 cup coconut milk in a small bowl.

6. Add 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp red curry paste to the peanut mixture, stirring it slowly.

7. Stir in 1-2 tsp brown sugar and 2-3 tbsp water to adjust the sauce’s thickness until it’s smooth and pourable.

8. Taste the peanut sauce and adjust the flavors if needed by adding more lime juice or soy sauce.

9. Arrange the grilled tofu on a serving plate and drizzle the homemade peanut sauce over the top, or serve it on the side as a dip.

10. Garnish with chopped peanuts and fresh cilantro if you like, and enjoy your tasty vegan tofu satay as a perfect appetizer or snack!

Equipment Needed

1. Mixing bowl for combining the marinade ingredients
2. Measuring spoons and cups for accurate portions
3. Cutting board and knife to mince garlic and trim tofu if needed
4. Grill or non-stick frying pan for cooking the tofu
5. Basting brush to apply the vegetable oil on the tofu
6. Tongs or spatula to flip the tofu strips on the grill
7. Another small bowl to mix the peanut sauce
8. A stirring utensil like a spoon or whisk to blend the peanut sauce
9. Serving plate for the final presentation and optional garnish

FAQ

Can I use any tofu for this recipe?

Its best to use extra firm tofu cuz it holds its shape better when grilled. Softer tofu might fall apart during cooking.

How long should i marinate the tofu?

Marinate the tofu for at least 20 to 30 minutes. If you got more time, marinating for an hour really amps up the flavor.

Do i need to preheat my grill or pan?

Yes, preheat your grill or skillet to medium-high heat and brush with vegetable oil so the tofu gets a nice crispy outside.

How do i get the perfect consistency for the peanut sauce?

Start by adding 2 tbsp water then adjust as you mix until the sauce is smooth and pourable, not too thick or too runny.

Can I switch up any ingredients in this recipe?

Sure you can experiment. For example, if you dont have coconut milk, you can use a bit more water or even a light plant-based milk, just keep an eye on the flavors.

Tofu Satay With Peanut Sauce Recipe Substitutions and Variations

For the extra firm tofu, you could try tempeh or seitan if you want a different texture.
If you dont have soy sauce for the marinade, tamari or coconut aminos work pretty well.
Instead of coconut milk in the marinade, almond milk or rice milk can be used though it might change the flavor a bit.
You can swap out creamy peanut butter with almond or cashew butter if peanuts arent your thing.
If red curry paste is too hot, try using a small pinch of ground chili powder instead.

Pro Tips

1. Make sure you press the tofu well so that its extra firm enough to hold up on the grill without falling apart. It really helps give it a nice crispy texture when cooked.

2. If you got time, let the tofu marinate a bit longer than 15 minutes. Even an extra 10 minutes makes the flavors soak in more, giving you a tastier bite every time.

3. Keep an eye on the grill – if you leave the tofu on too long it might burn on the outside and stay a little soggy on the inside. Try flipping it a couple of times to get even grill marks.

4. Adjust the sauce to your taste. Sometimes adding a little more lime juice or soy sauce can make the peanut sauce pop just right, so don’t be afraid to experiment a little.