Authentic Tofu Satay with Peanut Sauce

Course: Appetizer

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: servings

Calories: 480kcal

My tofu satay uses a coconut milk marinade and baste I learned in Thailand creating a caramelized crust. Peanut sauce from scratch, 40 min.

Press both tofu blocks for at least 20 minutes — wrap in clean kitchen towels and place something heavy on top. The drier the tofu, the better it absorbs the marinade and the crispier it gets on the grill. Pat completely dry with paper towels after pressing.
Cut each block into 1-inch cubes — you should get about 20–24 cubes per block.
In a large bowl, whisk together all marinade ingredients until smooth. Add tofu cubes and toss gently to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate overnight. The longer it sits, the deeper the flavor.

In a small saucepan over medium heat, add ¼ cup of the coconut milk. When it begins to simmer, add the red curry paste and stir constantly for 2 minutes until very fragrant and the mixture thickens into a paste-like consistency.
Add the remaining 1 cup coconut milk, ground peanuts, tamarind paste, coconut sugar, fish sauce, and turmeric. Stir to combine and bring to a gentle simmer. Cook for 3–5 minutes, stirring frequently to prevent scorching, until the sauce thickens to a dipping consistency — it should coat the back of a spoon. Add toasted sesame seeds if using.
Taste and adjust — more tamarind for sourness, more coconut sugar for balance, more fish sauce for salt. Remove from heat and set aside. The sauce will thicken further as it cools; thin with a splash of coconut milk if needed.

Thread 3–4 tofu cubes onto each soaked bamboo skewer, pressing gently so they sit snugly. Leave a little space between cubes for even cooking.

Heat a grill pan over medium-high heat until very hot. Lightly brush with neutral oil.
Place skewers on the grill pan. Brush the top side generously with coconut milk. Cook for 3–4 minutes without moving until grill marks form and the tofu is golden on the bottom.
Flip skewers and brush the second side with coconut milk. Cook another 3–4 minutes until golden and slightly charred at the edges. The coconut milk baste caramelizes on the surface — this is the flavor.

Preheat broiler to high. Line a baking sheet with foil and lightly oil it.
Arrange skewers on the prepared baking sheet. Brush generously with coconut milk. Broil 4–5 inches from the heat for 4–5 minutes until golden and starting to char at the edges.
Flip, brush the second side with coconut milk, and broil another 3–4 minutes. Watch carefully — broilers vary and tofu can go from golden to burnt quickly.

Arrange skewers on a platter. Serve immediately with the peanut sauce for dipping.

Soaking bamboo skewers in water for at least 30 minutes prevents them from scorching under the broiler or on the grill pan.
For maximum marinade absorption, freeze the tofu block in its package the night before, thaw completely, then press and proceed. Frozen-then-thawed tofu has a spongier, more porous texture that soaks up the marinade significantly better.
Substitutions:
- Ground peanuts give a more authentic, slightly textured sauce. Peanut butter produces a smoother, creamier version.
- Tamarind paste varies by brand — some are more concentrated than others. Start with 2 tablespoons and add more if the sauce needs more sourness.
- Aroy-D red curry paste is the most widely available vegan-friendly brand. Always check the label — many red curry pastes contain shrimp paste.
- Vegetarian fish sauce can be substituted with 1 teaspoon low-sodium soy sauce + ½ teaspoon fresh lime juice.
Peanut sauce keeps refrigerated up to 5 days — thin with coconut milk when reheating. Cooked tofu skewers keep up to 3 days; re-crisp in a hot grill pan or under the broiler for 2–3 minutes.