Baked Thai Tofu Satay with Peanut Sauce

These baked Thai tofu satay skewers are packed with flavor! Firm fried tofu marinated in warm spices, then double-glazed with a coconut peanut satay sauce until caramelized. Vegan, high in protein, and ready in 30 minutes.

Tofu satay is one of my favorite appetizers to make when I’m serving Thai food. The trick with tofu is that it doesn’t bring much flavor to the party on its own, so this recipe layers it twice: first with a spiced soy marinade, then with two coats of coconut peanut sauce that bake into a sticky, caramelized crust.

This recipe is one of the most flavorful ways I know to cook tofu, and it’s become a favorite with my vegetarian friends.

Why This Recipe Works

Firm fried tofu holds its shape on a skewer. It’s sturdier than fresh tofu and has a slightly chewy exterior that grabs onto the glaze.

The marinade adds flavor and color. Dark soy sauce, turmeric, cumin, and coriander give it that golden color and savory satay flavor.

Two coats of glaze build a caramelized crust. The sweet, savory peanut sauce builds intense flavor as it caramelizes into a delicious crust.

How I Tested This Recipe

I developed this recipe in my kitchen in 2019, and the goal was tofu satay with as much flavor as the chicken version I’d order at a restaurant. Tofu can be pretty bland on its own, so this recipe is about building flavor into it.

The tofu. I use firm fried tofu from the refrigerated tofu section of my Asian market. Look for ones labeled firm or extra firm. They are usually precut into rectangles or triangles. Non-fried tofu works too, but it lacks the rough surface texture to hold onto the glaze. I found medium tofu to be too soft, and it fell apart on the skewer.

The marinade. The tofu needs at least 5 minutes in the marinade to soak up all the flavor.

The double glaze. This is the step that makes the recipe. The tofu bakes on its own first, then gets brushed with 2 layers of peanut satay sauce. The glaze caramelizes into a golden brown crust that intensifies the satay flavor.

The sauce. Adding light coconut milk brings a sweet, nutty flavor found in Southeast Asian cuisine. I adjusted the recipe to add a splash of rice wine vinegar for brightness and to cut through the richness of the peanut butter and coconut milk.

What is Satay?

Satay is a Southeast Asian dish of small pieces of seasoned meat, seafood, or vegetables threaded onto sticks and grilled over charcoal, usually served with a peanut-based sauce alongside fresh or pickled vegetables. Baking instead of grilling makes it easy to pull off indoors.

Ingredients You’ll Need

Tofu: firm fried tofu (about 350g) and 4 wooden skewers, soaked in water.

Marinade: dark soy sauce, turmeric, cumin, coriander, brown sugar, and garlic powder.

Peanut satay sauce: peanut butter, lite coconut milk, low-sodium soy sauce, rice wine vinegar, sesame oil, brown sugar, and freshly grated ginger. Chili garlic sauce and Thai chili flakes are optional for heat. It’s a coconut spin on my 5 Minute Thai Peanut Sauce Recipe.

Where to find fried tofu: Look in the refrigerated section at an Asian market. Choose one that’s labeled firm or extra firm so it holds up well on the skewer.

How to Make Baked Thai Tofu Satay

1. Preheat and soak the skewers. Preheat your oven to 425°F and soak the wooden skewers in water for at least 10 minutes so they don’t burn in the oven.

2. Marinate the tofu. In a medium bowl, combine the dark soy sauce, turmeric, cumin, coriander, brown sugar, and garlic powder. Toss in the fried tofu and let it marinate for at least 5 minutes. The marinade seasons the tofu, so don’t skip it.

3. Skewer and bake. Thread the tofu onto the skewers and lay them on a parchment-lined sheet pan. Bake for 10 minutes.

4. Make the peanut satay sauce. In a small bowl, stir together the peanut butter, coconut milk, soy sauce, rice wine vinegar, sesame oil, brown sugar, ginger, and, if using, the chili garlic sauce and chili flakes. Set aside half the sauce for dipping.

5. Glaze, flip, and glaze again. Take the tofu out after 10 minutes and brush the tops with peanut sauce. Bake for 5 minutes, then repeat on the other side. This second coat creates the caramelized crust that adds incredible flavor.

6. Serve. Lay the skewers over shredded cabbage or lettuce and serve right away with the reserved sauce for dipping.

What to Serve with Tofu Satay

Since satay is traditionally served with cucumber or pickled vegetables, a bright, crunchy side is a natural fit. Try it with steamed rice and my refreshing Asian cucumber salad, or swap it in for the chicken in my Healthy Chinese Chicken Salad. You can also lay the skewers over rice noodles for a tofu vermicelli noodle bowl. Vietnamese pickled carrots and daikon make a great topping there. For a full Thai-inspired spread, serve them alongside my 15 Minute Thai Basil Tofu or Thai peanut noodles.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, oven, or toaster oven until heated through.

Frequently Asked Questions