Vegan Tofu Satay with Peanut Sauce
Incredibly flavorful tofu satay skewers are paired with a creamy, rich peanut sauce. This delicious dish is also vegan, healthy & utterly delicious !
Servings 4 servings
- 1 14 oz block extra firm tofu pressed
For the marinade
- 2 tablespoon soy sauce / tamari
- ½ tablespoon coconut sugar **
- 2 stalk lemongrass *
- 3 cloves garlic
- 4 shallots
For the peanut sauce
- 3 tablespoon natural peanut butter
- 1 tablespoon soy sauce or tamari
- 2 teaspoons maple syrup
- 2 teaspoons rice vinegar ( or other vinegar of choice )
- 1 teaspoon garlic powder
- 1-2 tablespoon s coconut milk
- ¼ teaspoon chili powder ( optional, exclude to omit heat )
If you have yet to do so, press tofu by using a tofu press, or stack something heavy on top on tofu block for at least 20 minutes. Cut it into 1 inch bite sized cubes.
Start by adding in garlic, shallots, lemongrass, coconut sugar and tamari into a food processor and pulse until a watery paste forms.
In a large plate, add in tofu cubes along with the paste and toss until tofu is well coated. Let it marinate for 30 minutes or up to 2 hours. You can even let it marinate overnight in the fridge.
In the meantime, make your vegan satay sauce by combining all ingredients needed. Mix well and thin it out with more coconut milk, if needed.
Skewer about 4 cubes of tofu on each satay sticks and you should get about 12 skewers.
Now, you can choose to grill them on grill or a grill pan on stove for 2-3 minutes on each sides, until all sides are nicely browned. Alternatively, bake them in the oven preheated to 200C / 400F for 20 minutes or until golden brown.
Plate them up and serve them together with peanut sauce and some chopped raw veggies, if you like.
*Lemongrass can be substituted with 2 teaspoons of lemongrass paste. Alternatively, you can use the zest of 1 lemon instead.
**Coconut sugar can be substituted with equal amounts of other sweetener like maple syrup, white sugar or brown sugar.
Make this gluten-free by using gluten-free soy sauce or tamari.
Do make sure to use extra firm tofu that had been pressed beforehand, either using a tofu press or by stacking something heavy on top of it for 20 minutes. Check out this post on how to press tofu for a more detailed guide.
Leftovers can be refrigerated in a sealed container for 3-4 days. It is highly recommended to store skewers and peanut sauce separately.
Calories: 188kcal | Carbohydrates: 16g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Sodium: 882mg | Potassium: 435mg | Fiber: 2g | Sugar: 8g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg