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Satay Tofu

ByStacey Published: Modified:
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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!

tofu skewers drizzled with satay sauce on a board with lime wedges.

Why This Recipe Works

  • Easy to make
  • Absolutely delicious
  • A kid-friendly interactive family meal

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.

Ingredients to make a satay marinade for tofu laid out on a bench top with text overlay.

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).

Ingredients to make satay sauce laid out on a bench top with text overlay.

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.
6 photo collage showing the steps to making marinated satay tofu.

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 in a summer roll bowl.
6 photo collage showing the key steps to making satay sauce.

Golden brown baked tofu on a baking paper lined tray.
Once baked, your tofu should be dark golden brown in colour and slightly crispy on the edges.
Golden brown satay tofu, drizzled with satay sauce on a serving plate.
Serve with the satay sauce for a winning satay tofu combo.

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.
Top down photo showing baked tofu, satay sauce and vegetables laid out on a platter with a bowl of 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.

Other Family-Friendly Dinner Ideas

My family and my readers also love these family-friendly dinner ideas.

A hand holding a piece of baked tofu on a skewer, a mouthful has been eaten, revealing the creamy white centre of the tofu.

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Summer roll bowl on benchtop, grated carrot, shredded cabbage, chopped lettuce, vermicelli, sliced cucumber, avocado, shrimp, chicken slices and satay sauce drizzled down the centre garnished with peanuts.

Summer Roll Bowls

Fresh, vibrant Summer Roll Bowls with peanut sauce—no rolling required! Quick, easy, and perfect for busy families. Customize with your favorite toppings!
Print Pin Rate
Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: summer roll bowls, summer rolls, noodle bowls
Servings: 4 servings
Calories: 719kcal
Author: Stacey

RATE THIS RECIPE

4 from 2 votes

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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

  • 400 grams poached chicken breast or cooked prawns
  • 200 grams vermicelli thin rice noodles
  • 1 avocado diced
  • 1 carrot finely sliced or grated
  • 2 cups lettuce shredded
  • 1 cup red cabbage finely sliced
  • 1 cucumber finely sliced

Garnish

  • mint leaves
  • chilli finely diced
  • roasted peanuts chopped

Instructions

Peanut Sauce

  • In a small pot, heat a little oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 2-3 minutes. If you'd like a little heat, you can add chili flakes at this stage for extra flavor. (I usually add them later to keep a milder version for my non-chili-loving child.)
  • Add the peanut butter, coconut cream, and water, stir until melted, combined, and smooth. Once the peanut butter, coconut cream, and water are combined and smooth, you can adjust the sauce's thickness by adding more water a tablespoon at a time.
  • 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 the sauce aside to cool—note that it will thicken a bit as it cools, so you can add a splash of water if you’d like it to be a bit thinner for drizzling or dipping.

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!

Video

Notes

The beauty of these bowls is that the ingredients don’t need to be hot! Swap poached chicken for leftover roast chicken or a store-bought rotisserie chicken for a dinner ready in 15 minutes.
Make it a fun, DIY family-style meal! Put all the ingredients in the center of the table and let everyone build their own bowls just the way they like it
PEANUT SAUCE
Onion and garlic:
Chilli flakes: This is optional—use as much or as little as your family prefers! You can also try fresh chili, cayenne pepper, or a dash of Tabasco for some heat.
Peanut butter: Smooth or crunchy works, whichever you have on hand!
Coconut cream: You can swap this for coconut milk, though it’ll make the sauce a little thinner.
 Water: This helps adjust the sauce consistency to your liking.
 Brown sugar: Sweetness is key to a great peanut sauce! Use coconut sugar, honey, or maple syrup if you prefer.
 Soy sauce: Tamari, gluten-free soy sauce, or coconut amines can be used.
SUMMER ROLL BOWL
Protein: My summer roll bowls usually feature poached chicken or cooked prawns, but tofu or marinated steak can be just as delicious.
Vermicelli: Are thin rice or mung bean noodles, they can also be known as glass noodles.
Vegetables: Use your family's favorite in-season vegetables, in this recipe I have used avocado, carrot, lettuce, red cabbage, and cucumber. Shredded green beans, edamame, guacamole, thinly sliced capsicum/bell peppers, spinach, or kale also work well.
GARNISH
Garnishes make these bowls delicious. I like the combination of fresh mint leaves and roast peanuts with a little chili. You can tailor the garnishes to your favorites. Cilantro/coriander, Thai basil, crispy shallots, and chopped cashews are all lovely too.

Nutrition

Serving: 1serving | Calories: 719kcal | Carbohydrates: 65g | Protein: 43g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 85mg | Sodium: 584mg | Potassium: 1041mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3133IU | Vitamin C: 24mg | Calcium: 90mg | Iron: 3mg
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2 Comments

  1. 3 stars
    Super confusing! My excitement for a new tasty recipe for the kids quickly turned to frustration when I realized there were no measurements for the marinade or satay ingredients. The recipe card just says “peanut sauce” and lists ingredients for both of those things. I had to guess my way through it as my kids were increasingly getting more hungry and melting down because I spent so much time hunting for the info and navigating through all the ads. It ended up tasting pretty good which is why I gave 3 stars but I’d really love to see it updated with more clarity and the missing information so I can try it again.

    Reply

    1. Oh my gosh you are correct, something has gone very wrong with this recipe, it seems to have merged with one of my others adding extra steps. I will update it back to the original as it looks like the error happened about a month a go.

      Reply