This grilled tofu satay with peanut sauce pairs thick, skewered tofu with a rich coconut-peanut sauce. Marinate for 2-6 hours, then thread onto wooden skewers and grill over medium-high heat. The flavorful peanut sauce is perfect for drizzling or dipping.
Looking for a recipe that’s perfect for lazy summer evenings and packs a punch of flavor? This tofu satay with peanut sauce delivers. It pairs thick slices of firm tofu, crisp and charred at the edges, with a creamy sauce that balances sweet, salty, savory, and tangy.
The tofu marinates in a blend of soy sauce, garlic, chile, and Indonesian satay seasoning before it’s threaded onto wooden skewers and grilled over medium-high heat. Full-fat coconut milk gives the peanut sauce its body; lime and vegan fish sauce pull the rich flavors into balance. Marinate in the morning and make the peanut sauce ahead for an easy vegan summer dish.
Ingredient Notes
Firm Tofu
Firm tofu is the right kind of tofu to use here. It’s sturdy enough to thread onto wooden skewers, but stays soft in the center after grilling. Slice each block into four pieces and press thoroughly. Check out my guide on how to press tofu using a towel and weights to help the tofu absorb the marinade and promote even seasoning.
Peanut Butter
Peanut butter gives the sauce its rich, savory base. I’ve had good results with brands like Jif as well as natural peanut butter. When using natural peanut butter, stir it thoroughly before measuring so the sauce blends smoothly.
Coconut Milk
Use full-fat canned coconut milk for the thick, creamy body this sauce needs. I like Thai Kitchen, but another full-fat brand will work.
Satay Seasoning
Satay seasoning gives the tofu its warm, aromatic flavor. I used an Indonesian blend; if you can’t find one, use a curry powder you already enjoy. The flavor will be different, but it will still work well with the savory marinade and peanut sauce.
Vegan Fish Sauce
Vegan fish sauce adds salty, savory depth to the peanut sauce. You can find it at most Asian grocers or online. Two tablespoons give the sauce more fullness and help balance the sweetness of the peanut butter, coconut milk, and brown sugar.
How to Make Tofu Satay
Here’s what you’ll do. For the full recipe details with measurements, scroll to the end of this post.
Press and marinate the tofu
Start by slicing each block of firm tofu into four thick slabs. Press the tofu well, then arrange it in a wide, shallow dish so every piece has plenty of contact with the marinade.
Pour the marinade over the tofu and turn the slabs until they’re evenly coated. Let them marinate for at least 2 hours, although closer to 6 hours gives you deeper flavor. Flip halfway through marinating time for even coverage. Prep the tofu in the morning, and it will be ready for the grill by dinner.
Make the peanut sauce
While the tofu marinates, start the sauce by sautéing the onion until soft and golden. Add the ginger and garlic, followed by the satay seasoning and red pepper flakes, and cook briefly until everything smells warm and fragrant.
Stir in the peanut butter, brown sugar, soy sauce, and 1 to 2 tablespoons of sriracha or sambal oelek. Slowly whisk in the full-fat coconut milk, add the cinnamon stick, and let the sauce simmer until smooth, creamy, and slightly thickened.
Remove the sauce from the heat, then stir in the fresh lime juice and vegan fish sauce. Remove the cinnamon stick. Leave the sauce a little textured, or cool it and blend it until silky smooth.
Skewer and grill
Soak the wooden skewers for at least 30 minutes before grilling. The added moisture slows down charring on the exposed wood, giving the tofu time to cook.
Spray the grill grates and preheat the grill to medium-high. Thread each tofu slab onto a soaked wooden skewer.
Arrange the skewers on the grill, close the cover, and cook for about 6 minutes. Flip once, close the cover again, and grill for another 6 minutes. The tofu is ready when the edges are deeply browned and charred, while the centers are still tender.
Spoon the peanut sauce and garnishes over the skewers, or serve the sauce alongside for dipping.
Make-ahead tip: The peanut sauce can be made earlier in the day and gently reheated before serving. Add a splash of water or coconut milk if it thickens too much as it sits.
More Tofu Recipes
- General Tso’s Tofu
- Crispy Fried Tofu with Lemongrass-Peanut Sauce
- Spicy Noodles Recipe with Crispy Tofu
- Vegan Mapo Tofu
Did you love this tofu satay recipe? Please leave a review and star rating below to help others find and fall in love with it too.
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Tofu Satay with Peanut Sauce
This tofu satay with peanut sauce features thick slabs of firm tofu marinated in soy sauce, garlic, and satay seasoning, then threaded onto wooden skewers and grilled until charred at the edges. Serve with a rich coconut-peanut sauce balanced with lime and vegan fish sauce.
- Total Time: 3 hours 5 minutes
- Yield: 4 servings
Ingredients
for the tofu and marinade
- 1/3 cup neutral oil, such as grapeseed or canola
- 2 tablespoons soy sauce
- 1 tablespoon Indonesian Satay Seasoning or curry powder
- 1 tablespoon finely grated garlic
- a few pinches of red pepper flakes
- 2 (14 oz.) packages firm tofu, each cut into 4 slabs and pressed
- 8 wooden skewers
for the peanut sauce
- 2 tablespoons neutral oil
- one small onion, finely diced
- 1 tablespoon grated ginger
- 1 tablespoon finely grated garlic
- 1½ teaspoons satay seasoning or curry powder
- a few pinches red pepper flakes
- 3/4 cup peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 to 2 tablespoons sriracha or sambal oelek, to taste
- 1 (14-oz.) can full-fat coconut milk
- 1 cinnamon stick
- 2 tablespoons vegan fish sauce
- 1 tablespoon fresh lime juice, from about 1/2 lime
for serving, optional
- cooked rice
- chopped cilantro, basil, or mint
- thinly sliced scallions
- crushed peanuts
- sliced fresh chiles
- lime wedges
Instructions
Marinate the tofu
- Whisk the oil, soy sauce, satay seasoning, garlic, and red pepper flakes together in a wide, shallow dish.
- Add the pressed tofu slabs and gently turn until every surface is coated. Cover and refrigerate for at least 2 hours or overnight, flipping the tofu halfway through.
Make the peanut sauce
- Heat the oil in a medium saucepan over medium heat. Add the onion and sauté for about 5 minutes, until soft and lightly golden.
- Reduce the heat to medium-low. Add the ginger and garlic and sauté for 2 minutes. Stir in the satay seasoning and red pepper flakes and cook for 1 minute more.
- Add the peanut butter, brown sugar, soy sauce, and 1 to 2 tablespoons of sriracha or sambal oelek. Stir until combined.
- Gradually whisk in the coconut milk. Add the cinnamon stick, reduce the heat to low, and simmer for 15 to 20 minutes, stirring often to prevent the sauce from catching on the bottom.
- Remove the saucepan from the heat and discard the cinnamon stick. Stir in the vegan fish sauce and lime juice. Taste and adjust the seasoning or chile sauce as needed. Leave the sauce textured or blend until smooth.
Skewer and grill the tofu
- Soak the wooden skewers in water for at least 30 minutes before grilling.
- Coat the cold grill grates with grilling spray, then preheat the grill to medium-high. Thread one tofu slab onto each soaked skewer.
- Arrange the skewers on the grill and close the cover. Grill for about 6 minutes. Flip, close the cover again, and grill for another 6 minutes, until deeply browned and charred around the edges.
- Serve with the peanut sauce, rice, fresh herbs, crushed peanuts, sliced chiles, scallions, and lime wedges.
Notes
- Prep the Peanut Sauce in Advance: The peanut sauce can be made in advance and refrigerated in an airtight container. Reheat it gently in a small saucepan over low heat, stirring occasionally. Add a splash of water or coconut milk to thin it to your desired consistency.
- Storage: Store the tofu satay and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: For the best texture, reheat the tofu satay in an air fryer at 400°F for 5 to 8 minutes, flipping halfway through, until hot and crisp around the edges.
- Prep Time: 30 minutes
- Marinating Time: 2 hours
- Cook Time: 35 minutes
- Category: Dinner
- Method: Grilled, Marinated, Sautéed
- Cuisine: Indonesian-inspired
- Diet: Dairy-Free, Vegan, Vegetarian
This recipe was originally posted in 2019 and updated in 2026 with revised instructions and ingredient notes.
This was delicious! We loved the tofu, even without sauce. Great, simple recipe.
This looks delicious! You really can’t go wrong with tofu and peanut sauce, and yours sounds particularly delicious! 🙂
Simple I see vegan options I like , While I have not had this particular one I had something similar and whenver you dont hurt animals I see 5 stars
I am so up for that! The tofu looks amazing and so full of flavors! Thank you for the inspiration, as tofu ideas are always needed.