Go Back
–+ servings

Find more vegan recipes at www.thevegspace.co.uk

Easy Satay Tofu

Kate Ford | The Veg Space
These easy satay tofu skewers are so easy to make with shortcut ingredients, and can be cooked in the oven, BBQ or air fryer. A crunchy peanut sauce makes the perfect dip.
5 from 9 votes
Print Recipe Pin Recipe
Bookmark
Prep Time 10 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Course Mains
Cuisine Asian
Servings 9 skewers
Calories 122 kcal

Ingredients
 
 

  • 450 g extra-firm tofu I use the 'Tofoo' brand

For the marinade:

  • 2 tablespoon soy sauce
  • 1 tablespoon thai curry paste red or green
  • 1 teaspoon dark brown sugar
  • 4 tablespoon coconut milk from a tin

For the peanut sauce:

  • 1 tablespoon rapeseed or sunflower oil
  • ½ onion
  • 1 red chilli
  • 1 tablespoon thai curry paste red or green
  • 100 ml coconut milk from a tin
  • 1 teaspoon dark brown sugar
  • 75 g peanut butter crunchy or smooth, as you prefer
  • 1 lime

Optional garnishes:

  • fresh coriander
  • sesame seeds
  • chopped peanuts

Instructions
 

Marinade the tofu:

  • Squeeze any excess liquid from the block of tofu and pat dry with kitchen paper. Slice the block into three large rectangles, then slice each rectangle into three long 'fingers' of tofu. Pat dry again.
  • Mix all the marinade ingredients together in a large tub and place all the tofu fingers into the marinade, turning until they are fully coated. Chill for at least 30 minutes or overnight.
  • Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.

Make the peanut sauce:

  • Peel and chop the onion as finely as possible. De-seed and slice the chilli.
  • Heat the oil in a frying pan and gently fry the onion and chilli. After 3-4 minutes add the thai curry paste, and continue to cook gently for 2 minutes more.
  • Add the coconut milk and sugar, and simmer until starting to thicken, then finally stir through the peanut butter.
  • Continue cooking gently until the peanut butter has completely melted into the sauce, then add the juice of the lime.
  • Bring the sauce back to a simmer, and if it is too thick, add water until it is a glossy dipping consistency. Remove from the heat and set aside.

Bake the tofu (to cook the tofu in an air fryer or BBQ see notes below):

  • Oil a large baking tray, and place each of the fingers of tofu on the sheet, spaced apart a little. Keep the remaining marinade aside.
  • Bake for 25-30 minutes turning occasionally, until the tofu is browned and crisp on the outside. Each time you turn them, brush them with a little of the remaining marinade.
  • Remove from the oven and carefully put a wooden skewer through each piece of tofu. Reheat the peanut sauce if required and serve immediately.

Video

Notes

To cook the satay tofu on the BBQ I would recommend pre-cooking for 20 minutes in the oven first to get a crispy coating and chewy texture, then finishing on the BBQ for 6-8 minutes until golden brown with charred edges.
To cook the satay tofu in an air fryer cook at 180°C for 10-12 minutes. Half way through cooking, turn them and brush with a little more of the marinade.

Nutrition

Serving: 1skewerCalories: 122kcalCarbohydrates: 6gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 312mgPotassium: 174mgFiber: 1gSugar: 3gVitamin A: 584IUVitamin C: 10mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace

If you enjoy my recipes please BuyMeACoffee.com/thevegspace