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