Vegan Satay Skewers with Peanut Sauce

 

Crispy golden tofu skewers marinated in a Thai red curry coconut sauce, grilled to perfection, and served with an irresistibly creamy peanut dipping sauce. Perfect as an appetizer or main served with rice.

Prep Time: 15 mins | Marinate Time: 30 mins | Cook Time: 10 mins | Total Time: ~55 mins Servings: 4 (makes ~12 skewers)

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Ingredients

Tofu & Marinade:

• 450g extra-firm tofu, pressed and cut into ¾-inch cubes
• ¼ cup full-fat coconut milk
• 2 tsp Thai red curry paste (check it is vegan)
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup or brown sugar
• 1 tsp curry powder
• ½ tsp garlic powder
• ¼ tsp turmeric
• ¼ tsp fine sea salt

Peanut Sauce:

• ½ cup natural peanut butter
• ½ cup full-fat coconut milk
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp sriracha or chili garlic sauce (adjust to taste)
• 1 garlic clove, minced

To serve:

• 12 wooden skewers (soaked in water for 30 minutes)
• Lime wedges, chopped peanuts, fresh cilantro (for garnish)

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Instructions

1. Press tofu for at least 20 minutes to remove excess water. In a bowl, whisk together coconut milk, red curry paste, soy sauce, maple syrup, curry powder, garlic powder, turmeric, and salt to make the marinade.
2. Add tofu cubes to the marinade and toss to coat. Cover and marinate for at least 30 minutes (up to overnight in the fridge for maximum flavour).
3. In a small saucepan over low heat, whisk together peanut butter, coconut milk, soy sauce, maple syrup, lime juice, sriracha, and garlic. Stir until smooth and heated through, about 3–4 minutes. Thin with water if needed.
4. Thread 4–5 tofu cubes onto each soaked wooden skewer.
5. Heat a grill, grill pan, or non-stick skillet over medium-high heat and brush lightly with oil. Cook skewers for 3–4 minutes per side, turning once or twice, until charred and golden.
6. Arrange skewers on a platter. Garnish with lime wedges, chopped peanuts, and fresh cilantro. Serve immediately with peanut sauce on the side.

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Notes

• Soak wooden skewers in cold water for at least 30 minutes before grilling to prevent burning.
• Soy curls, tempeh, or seitan can replace tofu for a different texture.
• Peanut sauce thickens as it cools — thin with warm water or coconut milk before serving.
• Make it nut-free: substitute peanut butter with sunflower seed butter.
• Skewers keep in the fridge for up to 3 days. Peanut sauce keeps refrigerated for up to 1 week.
• Marinate tofu overnight for the best depth of flavour.

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