Tofu Satay Recipe

Name: Tofu Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsweetened coconut milk; 2 tablespoons rice bran oil; 2 tablespoons curry powder; 1 teaspoon coriander; 1 teaspoon cumin; 2 tablespoons fish sauce; 2 tablespoons sugar; 1 teaspoon kosher salt; 12 ounces Hodo Soy Firm Tofu 2, cut into small squares 1.5 x 2 x .5 inch; 48 equipment soaked in water; 2 cups unsweetened coconut milk; 2 tablespoons red curry paste; 2 tablespoons fish sauce; 1/2 cup palm sugar; 1/4 cup tamarind concentrate; 1/2 cup creamy peanut butter; 2 teaspoons sweet paprika; 2 cloves garlic

Servings: persons

1/2 cup unsweetened coconut milk
2 tablespoons rice bran oil
2 tablespoons curry powder
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon kosher salt
12 ounces Hodo Soy Firm Tofu 2, cut into small squares 1.5 x 2 x .5 inch
48 equipment soaked in water
2 cups unsweetened coconut milk
2 tablespoons red curry paste
2 tablespoons fish sauce
1/2 cup palm sugar
1/4 cup tamarind concentrate
1/2 cup creamy peanut butter
2 teaspoons sweet paprika
2 cloves garlic

1
To make the satay: Whisk together marinade coconut milk, oil, curry powder, coriander, cumin, fish or soy sauce, sugar and salt into a paste. Rub the paste over tofu slices. Let rest 20 minutes. Double up two skewer sticks and skewer 2 pieces of tofu per set of skewers.
2
Grilling the skewers: On a hot oiled grill/broiler on high, grill skewers - about 2 minutes on each side, or more depending on thickness, until grill marks form.
3
To make the dipping sauce: Add all sauce ingredients into a small saucepan, whisk to combine and simmer, stirring occasionally, for 8-10 minutes until mixture is thick. Serve satay with peanut sauce.
4
Recipe Tips
5
Note: By using two bamboo sticks per skewer, the tofu will not rotate around the stick making it easier to turn the satay when grilling.

437

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1/2 cup unsweetened coconut milk, 2 tablespoons rice bran oil, 2 tablespoons curry powder, 1 teaspoon coriander, and more.

Yes, Tofu Satay 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!

Tofu Satay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions