Tofu Satay With Peanut Dipping Sauce Recipe

While this recipe calls for baking the skewers of tofu, they can also be cooked on a covered grill.

6 wooden or metal skewers
1 10-oz. package extra firm or firm tofu
1-1/2 cups (about 4 oz.) fresh shiitake mushrooms, stems removed

Satay Marinade
1 tsp coriander
1 tsp cumin
2 tbsp minced ginger root
4 tbsp peanut oil
2 tbsp lemon juice
2 cloves minced garlic
1/2 stalk lemongrass, chopped
4 tbsp low-sodium soy sauce
2 tsp brown sugar

Peanut Sauce
2 tbsp peanut oil
1 small onion, finely chopped
1 clove minced garlic
1 tsp red curry paste or to taste
1/2 cup coconut milk
1 cup natural “crunchy” peanut butter
2 tbsp brown sugar
1 tbsp lemon juice
1/2 tsp salt
1 cup water


Step 1: Drain the tofu and place between several layers of paper towels. Weight the top with a heavy plate and transfer to the fridge for 1-3 hours. Remove from refrigerator and cut into 1″ cubes.

Step 2: To make satay marinade, place all ingredients in a food processor and mix until blended.

Step 3: Place tofu and mushrooms in a rimmed dish. Pour marinade over top and toss gently to coat evenly. Marinate for one hour at room temperature. If using wooden skewers, soak in warm water for 30 minutes.

Step 4: To make peanut sauce, heat peanut oil in a medium pot over medium-high heat. Cook the onion and garlic until the onion has softened, about 2 minutes. Add the curry paste and cook for 30 seconds. Add remaining ingredients and stir together until smooth. Bring to a simmer and cook, stirring often, until sauce thickens to desired consistency. Transfer to a serving bowl.

Step 5: Preheat oven to 400°F. Drain tofu and mushrooms but do not discard the marinade. Thread tofu cubes and mushrooms on to skewers. Place in one layer in a large, oiled shallow baking dish and bake for about 40 minutes or until browned, brushing frequently with reserved marinade and turning once*. Serve hot with peanut sauce.

* If grilling, cook for 10-12 minutes on each side or until heated through and omit brushing with marinade step.

© Gruendemann