Tofu Satay Recipe with Creamy Peanut Sauce
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Jump to RecipeThis easy tofu satay recipe has fresh chopped vegetables & high protein tofu in a thick and creamy peanut satay sauce. Ready in 30 minutes, for an easy weeknight dinner you can get on the table quickly.
The creamy peanut tofu pairs so well served over rice or noodles, it’s hearty, filling, and flavorful. I love enjoying this tofu with my old fashioned cucumber salad for a tasty, refreshing pairing!
If you’re looking for an easy 30-minute vegan or vegetarian dinner recipe, this satay tofu is the perfect weeknight meal! It’s a great hearty dinner to make, and is great served over rice or noodles.
The peanut satay sauce is made by cooking soy sauce or liquid aminos, peanut butter, and coconut milk together into a thick and creamy sauce. The tofu and vegetables slow simmer in this sauce which gives it a perfect flavor. It’s my favorite way to cook up tofu for a quick weeknight meal.
This Satay Tofu with Peanut Sauce Recipe Is
- Thick
- Creamy
- Bright
- Fresh
- Nutty
- Versatile
- Vegan & Vegetarian
What Is Satay Sauce?
Satay sauce is a creamy peanut sauce which originates from Indonesia. The delicious sauce can be used as a marinade or a sauce to simmer protein and vegetables in (like in this dish).
It’s often served with skewers of meat (or tofu skewers) but I like to make a vegan version with tofu instead. Satay is made from peanuts, which pairs nicely with a creamy and salty elements (coconut milk and soy sauce) that you get from this easy recipe. This easy recipe is one of the best ways to enjoy tofu!
What’s In Satay Sauce Tofu?
- Coconut Oil: I always keep a few jars of this organic coconut oil on hand.
- Garlic – I like fresh garlic, but you can use garlic powder if desired.
- Onion
- Bell Pepper
- Extra firm tofu – I like to use the firmest tofu available! You want to get our any excess water from the tofu, so you can place it in a tofu press, or let it drain on a flat surface for 30 minutes with something weighted on top.
- Low Sodium Soy Sauce – I like using a low sodium soy sauce to reduce the amount of salt overall in my recipes.
- Coconut Milk: I use unsweetened full-fat coconut milk.
- Natural Peanut Butter: I use unsalted peanut butter.
- Maple Syrup or brown sugar for sweetness
- Cayenne Pepper or Chilli Flakes, optional for spice!
- Lime Juice
- Cilantro, or chopped parsley if you prefer
- Lightly Salted Peanuts: for a yummy, nutty crunch!
Other Optional Add-Ins
- I sometimes add in bok choy for extra flavor and crunch.
- I like adding green onions or spring onions for garnish too.
- You can add Thai curry paste for an extra kick.
- A little toasted sesame oil can give this dish a savory umami flavor.
How Do I Make This Creamy Satay Sauce Tofu Recipe?
- In a large pot, melt the coconut oil over medium heat. Add the garlic and onions, and sauté for 3 to 4 minutes until vegetables begin to shimmer.
- Add the bell pepper and tofu pieces, and sauté for an additional 4 minutes until tofu is golden brown, stirring frequently.
- Add the soy sauce, coconut milk, peanut butter, cayenne pepper, and water to the pot. Stir well until peanut butter dissolves and bring the pot to a boil. Once boiling, reduce to a low simmer and cook for 15 minutes.
- Add the lime juice, cilantro, and green onions to the pot.
- Serve satay tofu over white rice or noodles, and garnish with the chopped peanuts for these great peanut butter satay tofu bowls. Enjoy!
Dietary Modifications for this Tofu Satay
- This recipe is vegan, vegetarian, dairy free and high in protein.
- To make gluten free, substitute the soy sauce for tamari or a certified gluten free soy sauce. Ensure that all ingredients are certified gluten free before using.
Ways to Cook Tofu
I like making my tofu satay in a large pan or skillet, but you could also grill or bake your tofu instead.
You can add tofu cubes to wooden skewers (or metal skewers if you have them), and place them on a baking sheet covered with parchment paper in a single layer. Bake for 20-25 minutes.
Alternatively, you can add extra-firm tofu to a grill pan and sear each side before adding it to the satay sauce.
One of The Best Tofu Recipes You’ll Make Again & Again
Whether you’re new to cooking tofu or are a seasoned pro, this satay tofu is a fantastic vegan satay to add to your monthly menu. Tofu is made from pressed soybeans, and comes in many texture varieties from silken (soft) to extra firm.
Tofu also has a long list of benefits, so it’s great to add to lots of meals. I have dozens of tofu recipes here on The Herbeevore, it’s one of my favorite ingredients to cook with! I love enjoying crispy baked tofu in the oven, blending it into vegan boom boom sauce for vegetables, or making vegan tofu scramble for breakfast.
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Tofu Satay with Peanut Sauce
Equipment
- Large Pot
Ingredients
- 2 tablespoons coconut oil
- 4 cloves garlic minced
- 1 large onion sliced
- 1 large bell pepper sliced, I used a red bell pepper
- 1 14 ounce package extra firm tofu
- 1 teaspoon soy sauce
- 1 13 ounce Coconut milk
- 1/4 cup peanut butter
- 1/2 teaspoon cayenne pepper
- 1 cup water
- 2 limes juiced
- 1 cup cilantro chopped
- 3 green onions sliced
- 1/2 cup peanuts chopped
Instructions
- In a large pot, melt the coconut oil over medium heat. Add the garlic and onions, and sauté for 3 to 4 minutes until vegetables begin to shimmer.
- Add the bell pepper and tofu, and sauté for an additional 4 minutes, stirring frequently.
- Add the soy sauce, coconut milk, peanut butter, cayenne pepper, and water to the pot. Stir well until peanut butter dissolves and bring the pot to a boil. Once boiling, reduce to a low simmer and cook for 15 minutes.
- Add the lime juice, cilantro, and green onions to the pot.
- Serve satay tofu over rice or noodles, and garnish with the chopped peanuts. Enjoy!
Notes
Dietary Modifications for this Tofu Satay
- This recipe is vegan, vegetarian, dairy free and high in protein.
- To make gluten free, substitute the soy sauce for tamari or a certified gluten free soy sauce. Ensure that all ingredients are certified gluten free before using.
Nutrition
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so delicious and well explained
It’s a tasty and economical alternative to meat