Tofu Satay

Cuisine: Japanese

Cook Time: 20 minutes

Serves: 4

It doesn’t matter if you are a vegan, vegetarian, or non-vegetarian; this succulent tofu satay recipe is a winner through and through and will put the zing back on the dinner table.

  • 400g tofu
  • 2 lemongrass stalks
  • 3-4 garlic cloves
  • ½ cup coconut cream
  • 2 tsp brown sugar
  • ½ tsp cumin powder
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • 1 tbsp rice flour
  • 2-3 tbsp oil
  • Chopped spring onion for garnish


Peanut Sauce: 

  • ½ cup creamy peanut butter
  • 2 tbsp coconut cream
  • 1 tbsp chopped garlic
  • ½ inch ginger
  • 2 tsp lime juice
  • 1 tbsp chopped peanuts
  • Salt

Simple. Delectable. Crowd-pleaser!

  1. For the peanut sauce, in a large bowl, add peanut butter, coconut cream, garlic, ginger, lime juice, chopped peanuts, and salt (to taste). Whisk until smooth and set aside.
  2. In a blender jar, add lemongrass and garlic with ¼ cup water and blend to a fine paste. Now take a large bowl and add the paste with rice flour, brown sugar, cumin powder, soy sauce, lime juice, salt (to taste) and mix well. Add the tofu strips, mix until well coated, and marinate for 30 minutes.
  3. Heat oil in a wok. Add marinated tofu and cook until golden brown and crisp on all sides. Arrange tofu satay on a serving plate, garnish with onions, and serve with peanut sauce.

Chef Tip: Make sure to use firm tofu. Put it in a freezer for the night after draining out excess water. This will ensure tofu absorbs the marinade better. Little trick; delicious results.

Loaded with protein and bursting with flavours, this quick and easy recipe will be a sure-shot hit across palates.

Quick Bites

Fun Fact

• Tofu is the chameleon of food! Yes, tofu is naturally very bland, and that is why it’s such a great and versatile food to cook with.

• As tofu freezes, it takes on a yellowish hue. But as your thaw it, the tofu returns to its original color. Thank the lawd!

Historical Fact

• Buddhist monks whose diets are mainly vegetarian are thought to be the ones to introduce tofu in Japan in 1100 AD.

• Although both Thailand and Malaysia claim it as their own, it's Southeast Asian origin was in Java, Indonesia. It’s also told that satay was developed from the Indian kebab brought by the Muslim traders. Even India cannot claim its origin, for it was a legacy of Middle Eastern influence.

Nutrition Fact

• Tofu is a great non-meat protein source with 4g of protein in a 3 oz. of silken tofu up to 10 g in 3 oz. of extra firm tofu.