This easy tofu satay recipe features a savory lemongrass-coconut marinated tofu skewered and grilled to perfection. A flavor-packed, vegan, and gluten-free dinner with a delicious peanut sauce for dipping.
- 16 oz high protein or super firm tofu
- 1 stalk lemongrass, white parts
- 1 large shallot
- 3 cloves garlic
- 2 tbsp coconut aminos
- 2 tbsp coconut milk
- 1/2 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- chili flakes
- fresh limes
- 1/3 cup creamy natural peanut butter
- 1 tbsp rice wine vinegar
- 1 tbsp fresh lime juice
- 3 tbsp water (more as needed)
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup (more to taste)
- 1/2 tsp freshly grated ginger or 1/4 tsp ground ginger
- 1 clove garlic (roasted) or 1/4 tsp garlic powder
- pinch of red pepper flakes
- optional sesame seeds, roasted peanuts to top
- Pat your tofu dry and cut into cubes. Place in a large dish (this is where it will sit while marinating)
- In a food processor or high speed blender, blend together all marinade ingredients. Pour into the tofu dish and let tofu marinate for 30 minutes to 1 hour.
- Soak your wooden skewers in water before cooking and skewer your tofu chunks. Grill or bake, cooking on both sides until nicely charred. If air frying, cook at 370F for 6-7 minutes or until surface is nicely golden brown.
- Serve with peanut sauce, garnishes and enjoy.
- Add all ingredients to a large bowl, and whisk until smooth and emulsified.
- Store in an airtight container in the fridge for up to 5 days.
- Oven Method: Traditionally satay is grilled on skewers. It gets a nice char on all sides. However, if you don’t have a grill, you can still make this recipe! You can also make it in an air fryer or regular oven. Simply bake the tofu satay at 370°F until crisp on all sides.
- The classic dipping sauce for satay is peanut sauce. It’s included in this recipe and also featured on my blog here. You can also make it with almond butter if you don’t eat peanuts. Or sunflower seed butter for a nut-free option.
- Other toppings include fresh cilantro, hot chili flakes, and a squeeze of fresh lime juice.
- I love enjoying this tofu alongside crunchy and refreshing Pad Thai Style Salad.
- Leftovers: Store leftover tofu satay in an airtight container in the refrigerator. Reheat in the air fryer, skillet, or oven until warm and serve with garnish.
- Peanut Sauce: Store the leftover peanut sauce in an airtight container in the refrigerator for up to 5 days. Use with any remaining tofu satay, or use with this Thai Salad, Pad Thai, etc!
- Marinade: If you have remaining marinade, use it to marinate additional tofu for a salad or stir fry!
Keywords: tofu satay, vegan, peanut sauce, gluten free