Peanut Tofu Satay Skewers

Peanut Tofu Satay is my go to dish for casual weeknight dinners and easy entertaining alike. There is something about the crisp seared tofu cubes coated in an ultra creamy peanut sauce that always hits the spot whether you are craving comfort food or looking for a crowd pleasing vegan option. Each bite delivers a mix of savory spicy tangy flavors and the leftovers make the best next day lunch if you manage to have any left.

The first time I made this peanut tofu satay I was looking for a more exciting vegan dinner and it became an instant repeat recipe. The quick skillet technique gets you that restaurant style sear without any fuss.

Ingredients

• Firm tofu: This type holds shape beautifully and crisps up instead of falling apart always check the expiration date for freshness
• Creamy peanut butter: Gives the sauce that signature depth and richness always look for natural unsweetened versions with just peanuts and salt
• Coconut milk: Makes the satay sauce silky and slightly sweet full fat works best for extra creaminess
• Tamari or soy sauce: Brings all the savory umami and saltiness go for a wheat free tamari if you want gluten free
• Maple syrup: Balances out all those strong flavors with a gentle sweetness aim for real maple syrup not artificial blends
• Sriracha: Delivers a hit of heat and a little tang taste and add more if you are a spice lover
• Sesame oil: Gives the peanut sauce a toasted nutty aroma that is totally authentic check the bottle date as old oil loses its punch
• Garlic: Use fresh cloves for bold flavor and never settle for jarred
• Lime: The juice brightens up the sauce with a pop of acidity pick a lime that feels heavy and juicy
• Salt and pepper: Essential for seasoning and balance always use freshly ground black pepper

Step-by-Step Instructions

Prepare the Tofu:

Wrap the tofu block between two clean heavy kitchen towels and press out as much liquid as possible for at least fifteen minutes. This step sets you up for the crispiest golden edges when searing

Make the Peanut Sauce:

While the tofu presses whisk together the peanut butter coconut milk tamari maple syrup sriracha sesame oil minced garlic freshly squeezed lime juice and a pinch of salt and pepper. Keep whisking until the sauce is silky smooth with no lumps

Cube and Season:

Cut the tofu into uniform one inch cubes for even cooking. Gently toss the cubes in salt and pepper making sure the pieces are well seasoned on all sides

Thread the Skewers:

Carefully slide the tofu cubes onto your skewers spacing them just enough so each side gets golden. This makes them easy to handle in the skillet and keeps the pieces from sticking together

Sear the Tofu:

Heat a cast iron skillet on medium high for several minutes so it is really hot then brush with a thin layer of a high smoke point oil like avocado. Set the tofu skewers down and do not move them until the bottom is golden about one to two minutes each side for the best crust

Sauce and Finish:

Turn the heat to low then pour about half of the peanut sauce over the tofu. Let everything simmer for two to three minutes so the sauce thickens and clings to the tofu

Serve and Enjoy:

Transfer the skewers to a serving platter drizzle with extra sauce and garnish with lime wedges or chopped herbs if you like. These are best eaten hot and fresh but leftovers keep beautifully

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My favorite part of this recipe is definitely the creamy peanut sauce. My partner once declared it so good they could drink it which became a running joke at family gatherings whenever we bring out the satay platter. It is these little moments over a simple meal that keep me coming back to this dish again and again.

Storage Tips

Store any leftover tofu satay and extra sauce in airtight containers in the refrigerator for up to three days. The tofu can be reheated in a skillet with a splash of water to freshen up the sauce and restore its creamy consistency. If freezing let the tofu cubes cool completely before transferring to a freezer safe bag or container and then reheat straight from frozen in a hot pan.

Ingredient Substitutions

Try almond or cashew butter if peanut allergies are a concern for the same creamy sauce effect. In a pinch soy sauce will work if you do not have tamari just know it will not be gluten free. Fresh ginger can be stirred into the sauce for extra zip or a splash of rice vinegar for more tang if you are out of limes.

Serving Suggestions

Pile tofu satay over fluffy jasmine rice or rice noodles for a comforting meal that feels restaurant ready. It also makes a fun appetizer when served with extra sauce for dipping and topped with chopped peanuts or fresh cilantro. I love pairing it with a simple cucumber salad to cut the richness of the sauce.

Cultural Context

Satay is believed to originate from Indonesia but you will now find countless variations across Southeast Asia. This peanut sauce version is inspired by Thai style satay but uses tofu for a vegetarian twist that is just as delicious and satisfying as any meat based take. Making it at home means you get to enjoy those vibrant flavors any night of the week.

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Nothing beats handing someone a skewer of this peanut tofu satay fresh out of the pan and watching their face light up at the rich sauce and golden bites. Cooking may sometimes feel routine but a little bit of peanut sauce magic can make dinner feel truly special.

Frequently Asked Questions

→ How do you press tofu for this dish?

Wrap tofu in clean towels and place a heavy pan or plate on top for at least 15 minutes to remove excess moisture.

→ Can I use any kind of tofu?

Firm or extra-firm tofu holds shape best and sears nicely. Softer tofu may not maintain texture during cooking.

→ Is the peanut sauce spicy?

The sauce has a mild kick from sriracha, which you can adjust to your preferred heat level.

→ What can I serve alongside this dish?

Pair with steamed jasmine rice, noodles, stir-fried veggies, or a crisp cucumber salad for a balanced meal.

→ Can I grill the tofu instead of pan-searing?

Absolutely—thread tofu onto skewers and grill over medium heat, turning until evenly golden and heated through.