Satay Tofu
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This satay tofu recipe is great. Satay skewers with satay dipping sauce are such a yummy and fun way to enjoy tofu, and because it is on a stick, it means my kids instantly want to give it a go!
Why This Recipe Works
- Easy to make
- Absolutely delicious
- A kid-friendly interactive family meal
Table of Contents
Ingredients you will need
This recipe has two parts. Although the ingredients for both are similar. You will first marinate firm tofu in a mix of peanut butter, soy sauce, lemon/lime juice, garlic powder, and a little brown sugar.
You will then make s super simple satay sauce. For this you will need: Onion, garlic, peanut butter, coconut cream (optional), brown sugar, soy sauce, lemon/lime juice and chilli flakes (optional).
Substitutes
- Soy Sauce: Can be substituted for Tamari if a gluten-free option is required
- Chilli flakes: Can be left out entirely.
- Coconut cream: Can be subbed for coconut milk, or can be left out entirely and the amount of water increased to ¾ cup.
- Peanut butter: Can be subbed for an alternative nut butter such as cashew butter or almond butter, although this will mean a different taste profile. For a nut-free option, you can also use sunflower seed butter.
- You can use either lemon or lime juice
- Brown sugar: Can be subbed for any granulated sugar, including coconut sugar.
Step by step instructions
Marinated Satay Tofu
- In a large flat bottomed dish (one large enough to fit all your tofu slices) whisk together the peanut butter, soy sauce, brown sugar, lemon juice, and garlic powder (photos 1-2).
- Slice your firm tofu into 1 cm slices (photo 3).
- Sit the tofu slices in the marinade (photo 4).
- Flip the tofu over so that both sides are coated, leave to rest for a minimum of 30mins (can be longer if you want to meal prep earlier in the day). While your tofu is marinating soak bamboo skewers in water (photo 5).
- Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Once marinated, push a bamboo skewer lengthways through each piece of tofu, so that you end up with a tofu 'lollypop'. Lay these on a baking paper-lined baking tray
- Bake in the hot oven for 30 minutes turning once (at the halfway mark) during cooking.
Satay Sauce
- While your satay is baking you can make the quick satay sauce, it only takes a few minutes.
- In a small pot, heat a little oil, sauté the onion and garlic until softened and fragrant. (photo 1). If you know that you will want a little chilli heat in your satay sauce you can add the chilli flakes to the onion and garlic, you get a little nicer flavour if you do this. (I add mine later, as I often make remove some of the sauce before adding the chilli so that my non-chilli liking kid will still have some satay sauce to enjoy).
- Add the peanut butter, coconut cream, and water, stir until melted, combined, and smooth. (photo 2).
- Add the soy sauce, and lime or lemon juice, stir through (photos 3-4).
- Taste, if you haven't added chilli and you wish to, you can add it now. (photo 5).
- Set aside to serve with the satay tofu. I often prepare this sauce in advance and serve it cold with my tofu.
Top Tips
Here is how you can make this recipe perfectly every time!
- This recipe works best with firm tofu, silken tofu will not slice, marinade or skewer well.
- Some firm tofu may require pressing to reduce the water content even further before marinating.
- Use a good quality peanut butter, this will give the best flavour to the satay sauce. Ideally, the ingredients in the peanut butter should be just peanuts with a little salt.
- To turn this satay tofu into a family meal, serve the baked tofu and satay sauce with fresh vegetables (such as capsicum, cucumber and carrot) and steamed rice.
FAQs
How long will leftover baked tofu last?
If stored in the refrigerator in an air-tight container you will be able to enjoy the leftover baked tofu for up to 5 days.
How long will leftover satay sauce last?
If refrigerated and stored in an airtight container the satay sauce will last up to a week.
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My family love tofu, my Tofu Tacos are always a winner for dinner and I've pulled together a collection of my favourite tofu recipes for kids.
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Ingredients
Peanut Sauce
- ½ onion
- 2 cloves garlic
- 1 pinch chilli flakes
- ½ cup peanut butter
- ¼ cup coconut cream
- ½ cup water
- 1 Tablespoon brown sugar
- 1 Tablespoon soy sauce
- squeeze lemon or lime juice
Summer Roll Bowl
- poached chicken breast or cooked prawns
- vermicelli thin rice noodles
- avocado diced
- carrot finely sliced or grated
- lettuce shredded
- red cabbage finely sliced
- cucumber finely sliced
Garnish
- mint leaves
- chilli finely diced
- roasted peanuts chopped
Instructions
Peanut Sauce
- In a small pot, heat a little oil, sauté the onion and garlic until softened and fragrant. If you know that you will want a little chilli heat in your satay sauce you can add the chilli flakes to the onion and garlic, you get a little nicer flavour if you do this. (I add mine later, as I often remove some of the sauce before adding the chilli so that my non-chilli liking kid will still have some satay sauce to enjoy)
- Add the peanut butter, coconut cream, and water, stir until melted, combined, and smooth.
- Add the soy sauce, and lime or lemon juice, stir through. Taste, if you haven't added chilli and you wish to, you can add it now.
- Set aside to cool.
Summer Roll Bowl
- If you have not already, poach your chicken breast or cook your prawns.
- Place the vermicelli noodles in a bowl and cover with boiling water for 2 minutes, then drain and rinse with cold water.
- Thinly slice, grate or shred your vegetables: avocado, carrot, cucumber, lettuce
- Assemble your summer roll bowls, arrange noodles and vegetables in the bowls, top with chicken or prawns, dress with the peanut sauce then garish with sliced chilli, chopped peanuts and mint leaves.
- Enjoy!
Notes
Substitutions
- Soy Sauce: Can be substituted for Tamari if a gluten-free option is required
- Chilli flakes: Can be left out entirely.
- Coconut cream: Can be subbed for coconut milk, or can be left out entirely and the amount of water increased to ¾ cup.
- Peanut butter: Can be subbed for an alternative nut butter such as cashew butter or almond butter, although this will mean a different taste profile.
- You can use either lemon or lime juice
- Brown sugar: Can be subbed for any granulated sugar, including coconut sugar.
Tips
- This recipe works best with firm tofu, silken tofu will not slice, marinade or skewer well.
- Some firm tofu may require pressing to reduce the water content even further before marinating.
- Use a good quality peanut butter, this will give the best flavour to the satay sauce. Ideally, the ingredients in the peanut butter should be just peanuts with a little salt.
- To turn this satay tofu into a family meal, serve the baked tofu and satay sauce with fresh vegetables (such as capsicum, cucumber, and carrot) and steamed rice.
Leftovers
- Leftover baked tofu can be stored in an airtight container in the fridge for up to 5 days. (The tofu has the best texture if eaten on the day it is cooked, but it's still fine cold from the fridge).
- Leftover satay sauce can be stored in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 1skewer | Calories: 188kcal | Carbohydrates: 9g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Sodium: 533mg | Potassium: 164mg | Fiber: 2g | Sugar: 5g | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
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