Satay or sate is typically a dish with marinated meat or poultry, threaded onto skewers and charred over a grill. This recipe is the vegetarian spin, featuring tofu rather than meat. The tofu absorbs the marinade and remains tender even on the grill. It’s served along with a spicy peanut sauce made of common ingredients. If you’d like a completely vegan recipe, replace the fish sauce with soy sauce in the marinade.
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Servings: 5 to 7 servings
Yield: 20 skewers
- 1 (14-ounce) block extra-firm tofu
- 1-inch piece fresh ginger, grated on a microplane or minced
- 2 large cloves garlic, grated on a microplane or minced
- 1 1/2 teaspoons yellow curry powder
- 1 teaspoon ground turmeric
- 1 tablespoon fish sauce
- 1 1/2 tablespoons lime juice
- 2 tablespoons packed brown sugar
- 2 teaspoons sriracha
- 1 tablespoon toasted sesame oil
- 1/4 cup creamy peanut butter
- 1/4 cup coconut milk
- Salt, to taste
- Vegetable oil, for the grill
- 2 tablespoons roughly chopped cilantro (optional)
- 20 (10-inch) bamboo skewers
- Soak the bamboo skewers: Soak the bamboo skewers in water while preparing the tofu and peanut sauce.
- Drain, cut, and dry the tofu: Drain the tofu from its packaging and cut into 10 slices (about ⅓-inch thick) along the shortest edge so they look like little decks of cards. Cut each slab in half to create narrow strips of tofu.
Lay the tofu in a single layer between two stacks of paper towels. Press down to absorb any remaining liquid. Transfer tofu strips to an 8×8-inch baking pan.
- Make the marinade: In a small bowl, whisk the ginger, garlic, curry powder, turmeric, fish sauce, lime juice, brown sugar, and sriracha until smooth. Pour half the marinade into a separate medium bowl and set aside. You will use it to make the sauce.
- Add sesame oil to marinade and coat tofu: Add the sesame oil into the small bowl with the marinade, whisk to combine. Drizzle the marinade with the sesame oil over the tofu, making sure to flip the tofu strips over to coat all the sides.
- While the tofu marinates, make the peanut sauce: Add the peanut butter and coconut milk to the marinade you set aside in the medium bowl and whisk until smooth. Add an extra 1/2 teaspoon or more sriracha if you want a spicier sauce.
- Prepare the grill: You always want to start with a clean grill. If using a charcoal grill, get the coals going until covered in ash and then spread them out.
If using gas, open the lid and light it. Set it to medium heat. Close the lid and give it 10 minutes to preheat with the lid closed, aiming for 350 to 400° F.
- Spear tofu onto skewers and season: While the grill heats, carefully spear the skewers through the center of the tofu strips. Season all sides of the tofu skewers with salt to taste.
- Brush grates with vegetable oil: Just before putting the skewers on the grill, brush the grate with vegetable oil or rub with an oil-soaked paper towel using a pair of metal tongs.
- Grill the tofu skewers: Lay down the skewers, cover the grill, and cook until the tofu shows distinct grill marks and lifts off the grate with relative ease, about 5 minutes.
Flip skewers, with the aid of a metal spatula if needed, and grill until well-marked and easy to lift, another 4 to 5 minutes.
- Garnish and serve: Transfer skewers to a platter. Garnish with cilantro, if desired, and serve with the peanut sauce.
Source: Simply Recipes