Satay Tofu
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
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
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.
If refrigerated and stored in an airtight container the satay sauce will last up to a week.
Save This Recipe!
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.
- Paprika Chicken Drumsticks
- Chicken and Leek Pie
- Healthy Mac and Cheese
- Satay Chicken Stir Fry
- Baked beef rissoles
- Veggie loaded spaghetti bolognese
Satay Tofu
RATE THIS RECIPE
Save This Recipe!
Equipment
- 9 bamboo skewers
Ingredients
Satay tofu
- 450 g firm tofu
- 2 Tablespoon peanut butter
- 3 Tablespoon soy sauce
- 1 Tablespoon brown sugar
- 1-2 Tablespoon lemon juice
Satay 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
Instructions
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.
- Slice your firm tofu into 1 cm slices (photo 3).Sit the tofu slices in the marinade.
- Flip the tofu over so that both sides are coated, leave to rest for a minimum of 30mins (this can be longer if you want to meal prep earlier in the day). While your tofu is marinating soak bamboo skewers in water.
- 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. 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. (photo 2).
- 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 serve with the satay tofu. I often prepare this sauce in advance and serve it cold with my tofu.
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.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.