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Tofu satay skewers served with peanut sauce and chopped raw vegetables.
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5 from 2 votes

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 !
Course Main Course
Cuisine Indonesian, Malaysian, Thai
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 servings
Calories 188kcal
Author Meesha


  • 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