Vegan Satay (Tofu Skewers) with Peanut Sauce

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Vegan Satay (Tofu Skewers) with Peanut Sauce

Flavor-packed Vegan Satay (Tofu Skewers) with Peanut Sauce! Crispy tofu coated in a red coconut curry and served with a creamy peanut sauce for dipping. Only 10 ingredients and super easy to make. Perfect as a main dish or crowd-pleasing appetizer. (Vegan, Gluten Free).

Prep Time5

Cook Time25

Total Time30

Servings:

Author: Bri Beaudoin

Ingredients

Tofu

1 lb extra firm tofu
1 tablespoon grapeseed oil (or other neutral oil)
¼ teaspoon fine sea salt

Tofu Sauce

¼ cup coconut milk (see note 1)
2 teaspoon Thai Red Curry paste (see note 2)
2 teaspoon curry powder (see note 3)
1 teaspoon brown sugar (or granulated sugar)
½ teaspoon garlic powder
¼ teaspoon fine sea salt
1 tablespoon grapeseed oil (or other neutral oil)

Peanut Sauce

½ cup coconut milk (see note 1)
6 tablespoons smooth natural peanut butter (note 4)
2 tablespoons brown sugar (or granulated sugar)
1 tablespoon Thai Red Curry paste (see note 2)
2 teaspoons tamari (see note 5)
¼ cup water (more if needed)

US Customary - Metric

Instructions

Crisp Tofu: Tear 1 lb extra firm tofu into ¾-inch (2 cm) cubes. Warm 1 tablespoon grapeseed oil in a large nonstick skillet over medium heat. Scatter in tofu, toss to coat, then sprinkle with ¼ teaspoon fine sea salt. Cook until golden brown on all sides, flipping occasionally, 10 to 12 minutes. (If tofu is browning quickly, reduce heat. It's important the tofu to cook long enough so the inside firms up).
Make Tofu Sauce: Meanwhile, in a small bowl, whisk together ¼ cup coconut milk, 2 teaspoon Thai Red Curry paste, 2 teaspoon curry powder, 1 teaspoon brown sugar, ½ teaspoon garlic powder, and ¼ teaspoon fine sea salt.
Finish Tofu: Once tofu is golden brown all over, reduce heat to medium-low. Pour in the tofu sauce, toss to coat well. Cook, stirring occasionally, until the sauce has reduced onto the tofu (there should be very little sauce at the bottom of the skillet), about 5 minutes. Drizzle in the remaining 1 tablespoon grapeseed oil. Toss and cook for another 5 to 10 minutes, until tofu's exterior is crisp again.
Make Peanut Sauce: Meanwhile, in a small saucepan combine ½ cup coconut milk, 6 tablespoons smooth natural peanut butter, 2 tablespoons brown sugar, 1 tablespoon Thai Red Curry paste, 2 teaspoons tamari, and ¼ cup water. Warm over low heat, stirring frequently, until smooth. (The warm sauce should be a pourable, if not add a bit more water to thin). Cover and keep warm.
Serve: If desired, you can slide tofu onto small bamboo skewers (optional). Serve hot with warm peanut sauce—and sides as desired (see note 6).

Notes

Coconut Milk: Use canned coconut milk, ideally full-fat.
Thai Red Curry Paste: If vegan, look for a brand that doesn't contain shrimp, such as Aroy D, Maesri, or MaeJin. Always read the label to confirm. Brands vary so adjust to taste. Note: Thai Kitchen curry paste is very mild, so you often need 1.5 to 2x the quantity to match the intensity of the other more traditional curry paste brands listed above.
Curry Powder: A yellow spice blend that contains turmeric, cumin, ginger, black pepper, and other spices. Choose a mild curry powder (rather than hot/spicy), because the red curry paste also adds heat. If you love spice, you could use a medium curry powder.
Peanut Butter: Use a smooth, all-natural peanut butter that only contains peanuts (and possibly salt). Avoid peanut butters with added sugar for this recipe.
Tamari: You could substitute with soy sauce. However, soy sauce can be saltier so adjust to taste. Unlike tamari, soy sauce isn't gluten-free.
Serving Suggestions: To make this a main, serve with rice, Quick Pickled Shallots, chopped cucumber, lime wedges and/or cilantro.
Storage/Reheating Tips: Keeps for 3 days. Gently reheat the tofu in a covered nonstick skillet over low heat with a bit of oil. Alternatively, you can lightly spray the tofu with oil and reheat in a 350F (177℃) oven until heated through.
Recipe inspired by RecipeTin Eats Dinner ( 'Thai Chicken Satay Skewers').

Nutrition