Baked Tofu Satay with Peanut Sauce
Flavor-packed vegan satay made with skewered tofu cubes that are frozen and then soaked in a marinade to achieve a meaty, chewy consistency. Baked to crispy perfection and served with a luscious Thai peanut sauce. Vegan and gluten-free.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 3 servings 1x
- Category: Main
- Method: Bake
- Cuisine: Thai
Ingredients
Scale
Skewers & Marinade
- 1 14oz block extra-firm or firm tofu, frozen and thawed (see notes)
- 1/4 cup full-fat coconut milk
- 3 cloves minced garlic
- 2 tsp grated ginger
- 1 tbsp Masaman curry paste*
- 1 tbsp curry powder
- 2 tbsp maple syrup
- 2 tbsp low-sodium soy sauce (sub tamari for gluten-free)
- 10 bamboo skewers, pre-soaked in water (to prevent burning)
- cilantro for garnish
- lime for garnish
- chopped peanuts for garnish
Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tbsp warm water
- 1 tbsp Masaman curry paste
- 1 tbsp maple syrup or light brown sugar
- 1/2 tbsp soy sauce (use tamari for gluten-free)
- 1/2 tbsp rice vinegar
- 1 tbsp lime juice
- 1/2 tsp minced garlic
- 1/2 tsp sesame oil
- 1/2 tbsp Sriracha
Instructions
- To freeze tofu: slice tofu block vertically into 6-8 rectangles, about 3/4-inch thick. Freeze on a plate overnight. Thaw at room temperature (or run under hot water) until ice crystals have melted, then gently squeeze to remove all liquid. Cut into smaller pieces.
- Combine marinade ingredients in a bowl, then add thawed tofu and gently stir until all pieces are coated. Let sit in the refrigerator for at least 30 minutes (the longer you let the tofu marinate the more flavorful it will be).
- Preheat oven to 400F. Tear marinated tofu into bite-sized pieces and thread onto the prepared bamboo skewers. Place on a parchment-lined baking sheet and bake for 30-35 minutes, flipping once halfway. At the end, turn on the broiler and cook for 4-5 minutes, allowing skewers to crisp and develop charred edges (keep a close eye so they don’t burn!). Remove from oven.
- Combine peanut sauce ingredients in a small bowl, stirring until smooth. Add additional water until sauce reaches desired consistency, and season with additional salt if needed. Serve satay drizzled with peanut sauce and chopped cilantro and peanuts for garnish.
Notes
- Prep time does not include freezing time.
- *I use Maesri Thai Masaman curry paste for authentic flavor (found in Asian grocery stores or online), but feel free to substitute any brand of red curry paste.
- You can store frozen tofu in the freezer for several months. It’s great to have on hand for soups and stir-fry dishes as well.
Find it online: https://theplantbasedwok.com/baked-tofu-satay-with-peanut-sauce/