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

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
Home » Entrees » Tofu Satay with Spicy Peanut Sauce

July 9, 2019

Tofu Satay with Spicy Peanut Sauce

Jump to Recipe

Grilled Tofu with Peanut Sauce, hot peppers and herbs this Recipe

We recently got a new grill, and I’ve been trying to come up with new ideas for things to throw on it. For the 4th, we made this grilled tofu with peanut sauce. It’s easy, non-fussy and delicious! The peanut sauce can be made in advance, and leftovers reheat very well in an air fryer.

Tofu in marinade

Start with a slightly sweet and salty marinade. This one has a neutral oil, grated garlic, satay seasoning, soy sauce and a pinch of red pepper flakes. Be sure to press your tofu really well before marinating for a few hours. Towel-pressed tofu works great here!

Peanut Sauce - mise

Pull together your spicy peanut sauce ingredients, fresh herbs and hot peppers to garnish.

Tofu Satay on a black background, with spicy peanut sauce and herbs

After several minutes on the grill for each side, you’ll have a crispy, chewy outside and succulent inside. Drag and dip into your peanut sauce. Serve with rice and fresh fruit if you’re into that.

Grilled Tofu on a skewer, propped up

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tofu Satay on a black background, with spicy peanut sauce and herbs

Tofu Satay with Spicy Peanut Sauce


★★★★★

5 from 3 reviews

  • Author: Erin Wysocarski
  • Total Time: 60 minutes
  • Yield: 4 servings
Print Recipe
Pin Recipe

Ingredients

for the tofu 

  • 1/3 cup neutral-tasting oil, like grapeseed or canola
  • 2 TB soy sauce
  • 1 TB Indonesian Satay Seasoning 
  • 1 TB grated garlic
  • few pinches of red pepper flakes
  • 2 packages firm tofu, cut into 4 thick slabs and pressed well

for the peanut sauce

  • 2 TB oil
  • one small onion, finely diced
  • 1 TB grated ginger
  • 1 TB grated garlic
  • 1/2 TB satay seasoning
  • few pinches of red pepper flakes
  • few splashes of water
  • 3/4 cup peanut butter
  • 2 TB brown sugar
  • 2 TB soy sauce
  • 2 TB sriracha or sambal, more or less to taste
  • 1 can coconut milk
  • cinnamon stick
  • juice from 1/2 lime

to serve

  • rice (I combined fresh cilantro and jalepeno, chopped)
  • fresh fruit
  • fresh herbs (basil, mint, cilantro)
  • scallions, chopped
  • lime wedges
  • hot chile (fresno, jalepeno, thai)
  • crushed peanuts

 


Instructions

for the tofu

  1. Combine all marinade ingredients. Place the well-pressed tofu into the marinade, flipping until all surfaces are covered. Allow to marinade for several hours or overnight, flipping once or twice to allow the marinade to soak up.
  2. Preheat your grill and reduce to medium-high heat. Place the tofu on the grill for about 6 minutes with the cover closed. Flip and repeat the process on the other side.
  3. You can toss the grilled tofu back into the marinade and flip it around, allowing it to soak up any leftover marinade.

for the peanut sauce

  1. Heat a medium-sized saucepan over medium heat. Warm the oil, then add the onion, sauteing for about 5 minutes, or until slightly golden. Add in the ginger and garlic, stirring and allowing to soften for a couple of minutes, adding a few splashes of water here and there to prevent sticking.
  2. Add in the satay seasoning and red pepper flakes. Stir to combine and cook for 1 minute more, adding more splashes of water to prevent sticking.
  3. Add in the peanut butter, brown sugar, soy sauce and sriracha or sambal. Stir to combine. Whisk in the coconut milk until well combined. Add in the cinnamon stick and reduce the heat to medium low. Simmer for 15-20 minutes, stirring occasionally to prevent scorching on the bottom, reducing the heat as bit more if needed.
  4. Remove from heat. Add in the lime juice and adjust any ingredients to taste. 
  5. Leave it chunky or puree until smooth.
  6. Serve immediately with the tofu, rice and fresh fruit.

 

Notes

The peanut sauce can be made beforehand and refrigerated until ready to use. Just warm the desired amount in a small saucepan over low heat.

The leftover tofu reheats very well in an air fryer at 400 for 5-8 minutes, flipping halfway through.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

If you made this recipe ...

Please leave a comment and a 5-star rating if you loved the recipe.

It helps more people find my site and helps me to continue creating new content!

FAVORITE PODCASTS FROM THIS WEEK + SOME GRATITUDE ?


Terrible, Thanks for Asking | ARFID

Have you ever heard of ARFID? Me neither. This episode explains what it is, from someone who has it.

Terrible, thanks for asking


WTF with Marc Maron| Episode 1012 – Brené Brown

I like Marc. I like Brené. This episode has both, where they discuss shame and vulnerability.


TED Talks Daily | The Power of Introverts – Susan Cain

I’m a super mega introvert, and always feel bad about it. This episode made me feel like this is a superpower, not a flaw.


WHAT I’M GRATEFUL FOR THIS WEEK:

1. I bought some large houseplants a few weeks ago. They are still green + perky, livening up our space, and making it feel cozier. I’ve never kept green plants alive for this long, so yay!

2. My car. I had a little issue and no car for a week, which is tough in this non-walkable neck of the woods. I’m back in business, and super grateful for the ability to get out and about.

3. Salad Samurai, by Terry Hope Romero. Great recipes that I can just make and not think too much about. Perfect for summer!


You may also like:

Vegan Chicken Salad Wraps
How to Press Tofu: A Primer
Creamy Pasta with Vegan Scallops
Glazed Tofu with Fiery Sriracha Pearls

Filed Under: Entrees, Plant-Based Dinners Tagged With: coconut milk

Reader Interactions

Comments

  1. Kate says

    July 10, 2019 at 9:21 am

    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.

    Reply
  2. Rom says

    July 28, 2019 at 1:32 pm

    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

    ★★★★★

    Reply
  3. Allison says

    August 4, 2019 at 9:31 pm

    This looks delicious! You really can’t go wrong with tofu and peanut sauce, and yours sounds particularly delicious! 🙂

    ★★★★★

    Reply
  4. Sue says

    September 12, 2019 at 9:00 am

    This was delicious! We loved the tofu, even without sauce. Great, simple recipe.

    ★★★★★

    Reply

Leave a Reply Cancel reply

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

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin »

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

Search

Search by Category

Check these out!

Portabello and Shallot Ravioli with Toasted Walnuts

Mushroom Ravioli with Toasted Walnuts

Galangal Tofu with Lemongrass-Scented Broth

Tofu in a Lemongrass Broth

Vegan Bacon, Egg and Cheese Biscuit

Vegan Bacon, Egg and Cheese Biscuit

A mortar and pestle with ground fresh turmeric

Warmed Turmeric-Ginger Cashew Milk

Socca Pizza Crust with Caramelized Shallots and Kale

Socca Pizza Crust (Gluten-Free)

Baked Sweet Potato with Gochujang and Peanut Butter Sauce

Gochujang Baked Sweet Potatoes

Footer

About Erin Wysocarski

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We're glad you're here! More about Erin »

Interviews

Kathy Patalsky of Healthy. Happy. Life.
Sophia DeSantis of Veggies Don't Bite
Sandra Vungi

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks