These grilled tofu satay skewers offer a unique blend of smoky and nutty flavors, served alongside a rich and creamy coconut-peanut sauce. It’s a seriously addictive appetizer—and proof that tofu can be genuinely delicious (I promise).
This is a meat-free twist on satay, which is a traditional Indonesian dish featuring skewers of grilled marinated meat served alongside a rich peanut sauce for dipping. Swapping in firm tofu might seem odd, but it grills beautifully and acts as the perfect ‘sponge’ for soaking up marinade flavors.
A good satay blends coriander, lemongrass, coconut milk, and garlic—all of which you’ll find in this recipe, either through the Thai red curry marinade or the creamy dipping sauce. Traditional satay sauces use ground roasted peanuts as a base, but I’ve cheated by just using peanut butter. But don’t worry: It still delivers the rich, nutty flavor that makes satay so addictive.
Satay Explained
Originating on the Indonesian island of Java, it’s thought that local street vendors were inspired by the Middle Eastern kebabs that they encountered from Arab and Indian traders, and so adapted the idea of grilled spiced meat on skewers and gave it a local twist. The popular dish has spread across Southeast Asia, and can be found in neighboring Malaysia, Singapore, the Philippines, and Thailand.
Quick Tips
- Don’t Skip the Press: By drawing the moisture out when pressing tofu, it will help it absorb the marinade and stick to the skewers on the grill.
- Oil the Grates: Like chicken or fish, marinated tofu tends to stick to hot grill grates. So, before you warm up your grill, give the grates a light brush of vegetable or canola oil.
- Be Quick on the Grill: This is a quick cook, needing only a couple of minutes on each side of the tofu. You want visible grill marks, but don’t overcook it as the tofu can overcook quickly.
Grilled Tofu Satay Skewers
Equipment
- 4-6 metal skewers
Ingredients
- 2 blocks firm tofu
Marinade
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp maple syrup
- 3 cloves garlic minced
- 1 tsp red Thai curry paste
- 1 lime juice of
Satay Sauce
- 4 tbsp smooth peanut butter
- 1 tbsp dark soy sauce
- 1 red chili ends removed and thinly sliced
- 1 tbsp fish sauce
- 200 ml coconut milk
- 1 tbsp light brown sugar
- ½ tsp ground coriander
- 1 lime juice of
Instructions
- Press the tofu by placing it on several layers of kitchen paper, then weighing it down with a plate on top. Leave to press for 20-30 minutes.
- In a medium-sized bowl, add the soy sauce, sesame oil, maple syrup, minced garlic, red Thai curry paste, and lime juice. Whisk until fully combined.
- Cut the pressed tofu into 1-inch cubes. Add to the marinade and toss gently to coat. Cover and refrigerate the tofu to marinate for at least 30 minutes.
- While the tofu marinates, make the satay sauce. Add the peanut butter, soy sauce, sliced red chili, fish sauce, and coconut milk to a blender. Blend until the mixture is completely smooth and creamy.
- Pour the blended satay sauce into a small saucepan over medium-low heat. Stir in the brown sugar, ground coriander, and lime juice. Once fully combined and warmed through, remove from the heat and set aside.
- Set up your grill for hot, direct grilling. Brush the grates with oil to stop the tofu from sticking.
- As the grill warms up, remove the tofu from the marinade (but don’t discard the leftover marinade just yet). Thread each cube onto the metal skewers. I fit about 7–8 cubes per skewer, though this will depend on your own skewers’ length.
- Grill the skewers over direct heat for about 2 minutes per side, until the tofu is nicely charred with visible sear marks.
- Remove the skewers from the grill. Serve immediately with any excess marinade poured on top, and alongside a bowl of the satay sauce.
