Tofu satay skewers, a delicious vegan recipe with an easy peanut dipping sauce, made with peanut butter, coconut milk and leftover marinade.
It is a dish that can be prepared up to a day in advance. The prep takes around 10 minutes, and then it cooks in just 10 minutes!
Veggie Satay
Tofu gets a bit of stick, and not least from me in the past, but I love the stuff now.
It is endlessly versatile, and whilst it may not be blessed with great flavour, it is a great vehicle for flavour, and I genuinely enjoy the texture!
I use it in everything from this Korean-inspired gochujang tofu stew and a tofu noodle salad to tofu katsu curry and a miso glazed tofu recipe with Japanese leanings. I've even got a very European tofu pasta recipe.
It also lasts longer in the fridge than meat, so long as you keep it in its original packaging. As a result, I've almost always got a block in the fridge, and I transfer it to the freezer if it gets close to the use-by date.
These tofu satay skewers tweak the ingredients in my pork satay recipe a little to create a vegetarian and vegan version of this South-East Asian inspired dish.
Just like most of my tofu recipes, this dish uses ingredients that I consider to be store cupboard ingredients.
This makes this recipe a perfect meal to cook when I have nothing planned for dinner.
Frequently Asked Questions
Do I have to press the tofu?
I've never felt the need to do so for this particular recipe; however, that will very much depend on the tofu you use.
If your tofu seems particularly wet, wrap it in some kitchen paper and press it under a weight for an hour or two.
Do I have to marinate the tofu?
Yes, and the longer you leave it, the better the flavour of the dish.
Do I have to use the spice?
Nope, I love a bit of chilli heat, but this recipe is great served without them!
Can I use crunchy peanut butter?
Yes, of course!
One final suggestion!
If you are not keeping this dish vegan make then substitute the light soy sauce for fish sauce. It adds a remarkable amount of flavour.
Serving Suggestions
These tofu satay skewers are pictured here with a simple egg noodle salad and some toasted peanuts. You could, of course, rustle up a rice noodle salad or soba noodle salad (featured in the video), too!
I also like to serve satay with my lightly "pickled" cucumber salad. The flavours work really well as a contrast to the peanut dipping sauce.
As I have mentioned pickles, they work really well too, you could serve them with either pickled daikon or pickled cucumber.
Returning to noodles, because I think they work particularly well. I have a recipe for sweet and sour noodles that is also great with these vegan tofu skewers!
Equipment Used
I do not recommend specific brands of equipment unless I believe that it makes a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Griddle pan, although this will cook just as well on a BBQ.
- A combination of measuring scales, a measuring jug, measuring cups and spoons.
- Mixing bowls.
- Skewers, I use bamboo skewers, but metal skewers are fine. Try not to use skewers with a round profile because food tends to spin on them and is more difficult to turn in the pan.
- Sharp kitchen knife.
- Chopping board.
Tofu Satay & Peanut Dipping Sauce Recipe
Ingredients
For the Tofu:
- 350 g Extra Firm Tofu 12oz
- 1 Small-Medium Shallot 35g
- 15 g Ginger ½ of a thumb sized piece
- 1-2 Thai Red Chilli Peppers
- 1 Stick of Lemongrass
- 1 teaspoon Cumin Seeds
- 1 tablespoon Light Soy Sauce
- ½ tablespoon Dark Soy Sauce
- ½ tablespoon Light Brown Sugar
- 1 tablespoon Lime Juice
- 75 ml Coconut Milk ⅓ Cup
For the Peanut Sauce:
- 125 ml Coconut Milk ½ Cup
- 3 tablespoon Smooth Peanut Butter
- 2 teaspoon Brown Sugar
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Lime Juice
- ¼ teaspoon Tabasco Sauce
Instructions
- Peel and roughly chop the ginger and add it to a mini blender.
- Peel and roughly chop the shallot and add it to the ginger.
- Remove the stems from the red chillies and chuck them into the blender.
- Roughly chop the lemongrass and toss it into the blender.
- Peel the garlic cloves and add them to the blender with the cumin seeds, then blitz to form a paste and transfer this to a bowl.
- Pour the soy sauces, brown sugar, lime juice and coconut milk for the tofu into the paste and mix to combine.
- Dry the tofu on kitchen paper, then cut it into cubes around 30-35mm (1½) square and 20mm (¾") thick and add it to the marinade and allow it to marinate for at least 1 hour and up to 24 hours.
- Mix together all of the ingredients for the dipping sauce and set aside.
- If you are using bamboo skewers, soak them for 30 minutes before cooking, then thread the tofu onto the skewers. Heat a griddle pan as hot as you can, and when it is hot, brush with some neutral oil, then place them into the hot griddle pan.
- Scrape any leftover marinade into the sauce and mix.
- Keep flipping the skewers until hot and nicely seared on all sides, then serve with chopped spring onions and the dipping sauce.
