Indonesian Tofu Sates Recipe

Name: Indonesian Tofu Sates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup kecap (ketjap) manis; 2 tablespoons soy sauce, sodium reduced; 4 cloves garlic minced; 1 tablespoon canola oil; 1 tablespoon rice vinegar; 2 teaspoons cumin ground; 1 teaspoon coriander; 21 ounces tofu extra-firm water-packed, patted dry and cut into 1-inch cubes, about 1/2 package; 1/4 cup peanut butter smooth natural; 1/4 cup water; 2 tablespoons ketchup; 2 teaspoons red hot pepper sauce

Servings: persons

1/4 cup kecap (ketjap) manis
2 tablespoons soy sauce, sodium reduced
4 cloves garlic minced
1 tablespoon canola oil
1 tablespoon rice vinegar
2 teaspoons cumin ground
1 teaspoon coriander
21 ounces tofu extra-firm water-packed, patted dry and cut into 1-inch cubes, about 1/2 package
1/4 cup peanut butter smooth natural
1/4 cup water
2 tablespoons ketchup
2 teaspoons red hot pepper sauce

1
Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl.
2
Reserve 2 tablespoons of the marinade in a medium bowl.
3
Place tofu in a large sealable plastic bag.
4
Pour the remaining marinade into the bag.
5
Marinate in the refrigerator for at least 2 hours or overnight.
6
Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine.
7
Refrigerate until ready to use.
8
Position rack in upper third of oven; preheat broiler.
9
Line a broiler pan or baking sheet with foil and coat with cooking spray.
10
Remove the tofu from the marinade and thread equal amounts onto six 12-inch skewers.
11
(If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning.)
12
Broil the skewers until the tofu is heated through, 6 to 8 minutes per side.
13
Serve the sates with the reserved peanut sauce for dipping.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup kecap (ketjap) manis, 2 tablespoons soy sauce, sodium reduced, 4 cloves garlic minced, 1 tablespoon canola oil, and more.

Yes, Indonesian Tofu Sates falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indonesian Tofu Sates

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions