Thai Tofu Satay with Peanut Sauce
Move over, chicken satay. This vegan tofu satay delivers all the sweet, savoury, tangy flavours you crave, with caramelised tofu with a chicken-like chewy. And that Thai peanut sauce!? The best!
Ingredients
For the skewers
- 1 block extra firm tofu 14 ounces, 400g
- 2 tablespoons neutral oil 30ml
- 2 tablespoons soy sauce 30ml
- 3 tablespoons full-fat coconut milk 45ml
- 1 tablespoon red curry paste 18g
- 1 teaspoon curry powder 2g
- 3 cloves garlic finely grated, 9g
- 1 teaspoon fresh ginger finely grated, 5g
- 1 teaspoon onion powder 3g
- 1 tablespoon brown sugar 12g
- 1 tablespoon lime juice 15ml
For serving
- Cooked jasmine rice optional
- ½ cup Peanut sauce 120ml
- 1 small cucumber sliced, 150g
- ½ cup fresh cilantro 20g
- 1 lime cut into wedges
Instructions
Prep
- Freeze and thaw the tofu: Place the tofu block in the freezer until completely frozen. Thaw fully in the refrigerator or at room temperature. Once thawed, gently press out excess moisture using a clean kitchen towel or paper towels.
- Soak the skewers: If using bamboo skewers, soak them in water for at least 20-30 minutes to help prevent burning in the oven.
- Cut the tofu: Slice the tofu into thick strips or large cubes that are sturdy enough to thread onto skewers without breaking.
- Make the marinade: In a large bowl, whisk together the neutral oil, soy sauce, coconut milk, red curry paste, curry powder, garlic, ginger, onion powder, brown sugar, and lime juice until smooth and well combined.
- Marinate the tofu: Add the tofu to the marinade and gently toss to coat all sides. Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavour.
- Thread: Thread the marinated tofu onto the soaked skewers. Reserve any remaining marinade for brushing during baking.
Bake
- Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer skewers to a baking sheet: Arrange the tofu skewers on the baking sheet, leaving a little space between each one so they roast instead of steam. Brush lightly with any remaining marinade.
- Bake: Bake for 10 minutes, carefully flip the skewers, brush again with the remaining marinade. Bake for another 10 minutes until lightly golden around the edges and slightly caramelised.
- Broil (option): For extra colour and charred edges, broil for 1-2 minutes at the end, watching carefully so they do not burn.
- Serve: Serve the tofu satay hot with jasmine rice, peanut sauce, sliced cucumber, fresh cilantro, and lime wedges.
Notes
- Prep the tofu properly. Do NOT skip thawing and freezing the tofu OR pressing it before cubing. These steps will yield a firmer, chewier tofu and will allow it to absorb the marinade better.
- Space matters. Leave 1-2 inches between the tofu skewers so they brown up properly in the oven. If they're too close together, the tofu will steam, rather than roast.
- Keep an eye on things. If you choose to broil the tofu satay, turn the oven light on and keep a close eye. Broilers work fast, and you don't want your tofu to burn.
- Storage. Seal any fully cooled leftover skewers in an airtight container and store them in the fridge for up to 4 days (or in the freezer for up to 3 months). Let 'em thaw in the fridge (if applicable) before reheating in the microwave or in the oven at 375°F (190°C) for 5 minutes.
Nutrition
Serving: 0.25recipe (no rice) | Calories: 248kcal | Carbohydrates: 18g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 997mg | Potassium: 333mg | Fiber: 2g | Sugar: 11g | Vitamin A: 795IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 2mg