• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Entrees / Lemongrass Tofu with Satay Sauce

May 11, 2011

Lemongrass Tofu with Satay Sauce

Jump to Recipe·Print Recipe
Lemongrass Tofu with Satay Sauce

A couple of years ago, I picked up a copy of Keo’s Thai Cuisine in a used book store—I bought it specifically for the satay sauce recipe that, besides looking amazing, appeared to be very easy to veganize (traditional satay sauce typically contains milk and fish sauce). I’ve tweaked Keo‘s version of satay sauce numerous times and we now enjoy this version with grilled lemongrass tofu.

I really like making the entire menu below during the summer months—all of the components present a perfect blend of fresh, cool, spicy and rich. You can prep everything here in the morning (except for the rice and grilling) to enjoy a light, relaxing and flavorful dinner in the evening. This recipe makes a lot, so it’s perfect for sharing with a few people.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Lemongrass Tofu with Satay Sauce

LEMONGRASS TOFU WITH SATAY SAUCE


  • Author: olivesfordinner.com
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe
Scale

Ingredients

for the tofu and marinade

  • 2 blocks of firm tofu, pressed and sliced any way you like
  • 6 TB vegetable oil
  • 4 stalks fresh lemongrass hearts
  • 6 cloves of garlic, finely minced
  • 1 tsp crushed red pepper flakes
  • 2 TB curry powder
  • 1 TB agave nectar
  • 1 TB vegan fish sauce or soy sauce
  • pinch of dried habanero powder (or more to taste)

for the satay sauce

  • 1/4 cup vegetable oil
  • 6 cloves garlic, minced
  • 1 medium-sized onion, finely diced
  • 1 tsp red pepper flakes
  • 3 kaffir lime leaves
  • 1/2 tsp curry powder
  • 3 TB chopped fresh lemongrass hearts
  • 1/2 cup full-fat coconut milk
  • 1 cup almond milk
  • cinnamon stick
  • 3 bay leaves
  • 2 tsp tamarind paste
  • 2 TB vegan fish sauce or soy sauce
  • 3 TB dark brown sugar
  • the zest of one lime, plus the juice
  • 1 cup of chunky peanut butter
  • 1/4 cup chopped peanuts

for the fruit salad

  • 2 fresh mangoes, peeled and diced
  • 2 cups fresh blueberries
  • 1 lime, zested and juiced

for the rice (not pictured)

  • 1 1/2 cups basmati rice
  • 3 cups water
  • 3 TB raw virgin coconut oil
  • 1 TB ginger, minced
  • 1 tsp fresh jalapeño, minced (or more to taste)
  • 1 cup fresh cilantro, chopped

Instructions

  1. Place all of the marinade ingredients (except for the tofu) into a food processor and blend for 15-30 seconds. Scrape the marinade into a large pyrex dish, and then place the tofu pieces into it, flipping them around to ensure they are well coated. Cover and refrigerate until you are ready to grill.
  2. To make the satay sauce, heat the 1/4 cup of oil over medium heat. Add in the next six ingredients and saute for three minutes. Add the coconut and almond milks and then the rest of the satay ingredients (except for the chopped peanuts), and lower the heat. Simmer for 30 minutes, stirring frequently to ensure the sauce does not stick to the bottom of the pan. Refrigerate until ready to serve.
  3. While the satay sauce is simmering, make the fruit salad by tossing together the mangoes, blueberries, lime zest and juice. Refrigerate until ready to serve.
  4. Before you are ready to fire up the grill to make the tofu, place the rice and water into a rice cooker to steam.
  5. Grill the tofu over medium heat for about 7 minutes on each side. Once the tofu comes off the grill, I like to place it back into the pyrex dish to recoat it in any leftover marinade.
  6. Once the rice is ready, saute the coconut oil, jalapeño and ginger over medium-low heat in a medium-sized saucepan for 2 minutes. Toss in the cooked rice and fold in the chopped cilantro. Serve immediately.
  7. The satay sauce can be served warm or cold. Sprinkle with the peanuts before serving.

If you made this recipe ...

Please leave your feedback in the comments below, it really helps ... thank you!

Lemongrass Tofu with Satay Sauce

Filed Under: Entrees, Tofu Tagged With: Chinatown finds, garlic, habanero, thai

Reader Interactions

Comments

  1. Caitlin says

    May 11, 2011 at 3:12 pm

    what a lovely meal! thai food is my absolute favorite 😉

    Reply
  2. jessy says

    May 11, 2011 at 4:23 pm

    sweet jeebus, Erin – dan is going to flip his fork'n lid over this. if there's one food dan puffy hearts the mostest it's lemongrass tofu. yours look especially awesome, and who knew you could use the outer lemongrass stalks for tea. less waste = happyface! your satay sauce sounds downright delightful – now alls i need is kaffir lime leaves to make it happen. w00t!

    Reply
  3. Junia says

    May 11, 2011 at 5:53 pm

    wow, never thought about making a satay with tofu!!! love the idea :). i wonder if we could skewer them too! hehe.

    Reply
  4. foodblogandthedog says

    May 11, 2011 at 6:07 pm

    I love the sound of this meal it has all my favourite things! I have yet to enjoy a dish with tofu in it though, which is strange I know being vegetarian for 25 years. I have always marinaded it but it doesn't seem to soak up the flavour, how long do you marinade it for normally?

    Reply
  5. bliss vagabond says

    May 12, 2011 at 1:09 am

    That looks and sounds spectacular! Lemongrass tofu is a favorite of mine.

    Reply
  6. erinwyso says

    May 11, 2011 at 10:02 pm

    foodblodandthedog — the secret to great tofu is pressing it properly! Pressing it for at least an hour with lots of absorbent towels and 10 pounds of weight will result in super-absorbent tofu. https://olivesfordinner.com/2014/02/how-to-towel-press-tofu-for-marinating.html

    Reply
  7. Mihl says

    May 15, 2011 at 7:37 am

    This sounds like a wonderful recipe. Beautiful pictures!

    Reply
  8. Jeni Treehugger says

    May 15, 2011 at 7:50 am

    Oooh yummers! That looks and sounds delicious – right up my street.

    Reply
  9. a frog in the cottage says

    May 30, 2011 at 3:28 pm

    waooo that looks so yummy !!

    Reply
  10. Jun says

    June 1, 2011 at 7:19 am

    I love tofu. And I bet I'm going to love this!

    Reply
  11. Sara says

    June 2, 2011 at 2:21 am

    Ooooh, lemongrass tofu sounds amazing! What a great spread! 🙂

    Reply
  12. Marla says

    June 25, 2011 at 6:50 pm

    This tofu looks fabulous & I will be linking to it on Monday's post 🙂

    Reply
  13. Richa says

    July 22, 2011 at 7:50 pm

    Love the marinade and the satay sauce! pretty clicks too!
    Richa @ http://hobbyandmore.blogspot.com/

    Reply
  14. Leila A. Fortier says

    May 1, 2013 at 11:56 am

    So this was my indulgence for tonight's dinner. Delicious. So fragrant too! My husband is still juicing full time, but when he is done I will have to make this one for him too. I love getting satay (chicken or beef) at the local Thai restaurant. I think the sauce is spot on—and he can add his own icky meat, and I will keep my tofu:) How do you work meat with your husband, Erin? Does he cook his own, or do you cook it for him? Curious…

    Reply
    • erinwyso says

      May 1, 2013 at 8:03 pm

      This is one of my favorites that I'll make again once it's warm enough to sit outside for dinner at the grill. Glad you enjoyed too, Leila!

      Jeff eats mostly vegan dinners throughout the week, but if he wants a steak or something, he makes it himself (in his own meat pan!)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

Become a Plant-Based Pro at Rouxbe Cooking School!

rouxbe

Stay Updated

Don’t Miss These!

Faux Pork Wonton Soup with Bok Choy

Faux Pork Wonton Soup with Bok Choy

Everything Sauce

Everything Sauce

Sriracha-Habanero Vegan Buffalo Wings

Sriracha-Habanero Vegan Buffalo Wings

Roasted Brussels Sprouts Leaves

Roasted Brussels Sprouts Leaves

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

Cheese-Stuffed Homemade Ravioli with White Wine Sauce
PPK Chocolate Chip Cookies
Coconut, Pomegranate and Lime Kanten

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2021 · Brunch Pro Theme by Shay Bocks