Satay is one of Southeast Asia’s most recognizable grilled street foods, sold everywhere from roadside carts and night markets to family-run restaurants. While many people associate satay with Indonesia, versions of the dish are also enjoyed across Malaysia, Singapore, Thailand and other parts of the region, each with its own marinades, seasonings and accompaniments.
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What unites them is the method, in which small pieces of marinated protein are threaded onto skewers and grilled over hot charcoal, where the smoke and intense heat create deeply flavorful, succulent, crispy bites.
Traditional satay is often made with meat, such as chicken, beef or lamb. In this vegetarian version, extra-firm tofu replaces the meat. Tofu’s mild flavor and porous texture, along with the initial step of pressing it first, allow it to readily absorb the marinade. The grill adds smoky notes and ensures charred edges, resulting in a delicious skewer with plenty of flavor and texture.
Don’t overlook the peanut dipping sauce. It’s a recipe worth keeping on repeat. Creamy, sweet and spicy, it complements the skewers and is equally delicious when drizzled over cold noodle salads, spooned onto grain bowls or served alongside fresh spring rolls and crisp vegetables. Refrigerate any leftovers for up to one week.
Tofu Satay Skewers With Peanut Sauce
Prep time: 30 minutes
Total time: 30 minutes, plus pressing and marinating time
Yield: Serves 3 to 4
INGREDIENTS
Marinade:
3 tablespoons soy sauce or tamari
2 tablespoons toasted sesame oil
1 garlic clove, grated
1 tablespoon maple syrup
1 tablespoon lime juice
1 teaspoon finely grated peeled fresh ginger
1 teaspoon Asian hot sauce, such as Sriracha
Sauce:
1/3 cup creamy peanut butter
2 tablespoons water
1 1/2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
1 tablespoon fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1 garlic clove, grated
1 teaspoon Asian hot sauce, such as Sriracha
Tofu:
1 (14-ounce) package extra-firm tofu
Vegetable oil for the griddle
Chopped peanuts, for garnish
Chopped fresh cilantro leaves, for garnish
Lime wedges, for serving
Special equipment: 6 to 8 (8-inch) bamboo skewers, pre-soaked in warm water for 30 minutes
DIRECTIONS
Combine the marinade ingredients in a bowl and whisk to blend.
In a separate bowl, combine the sauce ingredients and whisk until smooth.
Cut the tofu block into 3/4- to 1-inch-thick slices. Place the tofu slices on a cutting board lined with paper towels or a kitchen towel. Place several layers of paper towels on top, or fold the towel over the tofu. Place a cutting board on top of the tofu and place a heavy object, such as a kitchen pan, on top. Let stand for 20 to 30 minutes to drain.
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Once pressed, cut the tofu slices into 3/4- to 1-inch cubes. Arrange the tofu in one layer in a baking dish. Pour the marinade over and turn the tofu to coat. Refrigerate for 30 minutes to 1 hour, turning once or twice.
When ready to grill, remove the tofu from the marinade and thread on the bamboo skewers.
Heat a griddle on the grill over direct medium heat for 10 minutes.
Lightly oil the griddle. Cook the skewers on the griddle until golden brown on all sides, about 6 to 8 minutes, turning with tongs to evenly cook.
Transfer the skewers to a platter. Garnish with the peanuts and/or cilantro. Serve with the peanut sauce and lime wedges.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California. Visit TasteFood at TasteFoodblog.com.
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