Baked Tofu Satay Skewers with Peanut Sauce

baked thai tofu satay skewers dipped in peanut satay sauce on a white plate with wooden board

5 from 37 votes

Baked Tofu Satay Skewers with Peanut Sauce

Firm fried tofu marinated in dark soy sauce and warm spices, then double glazed with a coconut peanut satay sauce and baked until caramelized. Vegan, high in protein, and ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Asian, Thai

Servings:

Calories: 277.33kcal

Author: Jamie

Ingredients

1 package firm or extra firm fried tofu approximately 350g
4 wooden skewers soaked in water for 10 minutes

Tofu Marinade:

2 tablespoons dark soy sauce
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon brown sugar
1 teaspoon garlic powder

Peanut Satay Sauce:

¼ cup peanut butter
⅓ cup lite coconut milk
2 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
½ tablespoon sesame oil
1 teaspoon brown sugar
¼ teaspoon freshly grated ginger
1 tablespoon chili garlic sauce optional for spice
⅛ teaspoon Thai chili pepper flakes optional for spice

Instructions

Preheat the oven to 425°F. Soak the wooden skewers in water for at least 10 minutes.
4 wooden skewers
In a medium bowl, combine the marinade ingredients. Add the fried tofu, toss to coat, and marinate for at least 5 minutes.
2 tablespoons dark soy sauce, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon brown sugar, 1 teaspoon garlic powder, 1 package firm or extra firm fried tofu
Thread the tofu onto the skewers and lay them on a parchment-lined sheet pan. Bake for 10 minutes.
Meanwhile, stir together the peanut satay sauce ingredients in a small bowl. Set aside half of the sauce for dipping.
¼ cup peanut butter, ⅓ cup lite coconut milk, 2 tablespoons low sodium soy sauce, 1 tablespoon rice wine vinegar, ½ tablespoon sesame oil, 1 teaspoon brown sugar, ¼ teaspoon freshly grated ginger, 1 tablespoon chili garlic sauce, ⅛ teaspoon Thai chili pepper flakes
Remove the tofu from the oven and brush the tops with the remaining peanut sauce. Bake for 5 minutes, then flip the skewers and repeat on the other side.
Serve immediately over shredded cabbage or lettuce, with the reserved sauce for dipping.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Reheat in the microwave or toaster oven until heated through.

Nutrition