Name: Tofu Satay with Peanut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Tofu Satay:; 14 oz firm tofu; 2 tablespoons soy sauce; 1/2 tablespoon maple syrup; 1/4 cup coconut milk; 1/2 tablespoon sriracha; 1/2 teaspoon garlic powder; 1/2 teaspoon ginger powder; Peanut Sauce:; 1/3 cup peanut butter (room temperature); 1 teaspoon brown sugar; 1/2 tablespoon soy sauce; 2 teaspoons lime juice; 1 teaspoon rice vinegar; 1/2 teaspoon ginger powder (or fresh grated ginger); 1/3 cup warm water

I marinate strips of firm tofu in a savory-sweet blend of soy, maple, coconut milk, and spices, bake them until crisp, then serve them on skewers with a creamy, tangy peanut dipping sauce for a perfect vegan appetizer or light snack.

Tofu Satay with Peanut Sauce

Why You’ll Love This Recipe

I adore how this recipe transforms humble tofu into something vibrant and satisfying. The marinade soaks into each strip, delivering deep flavor, while baking keeps things easy and clean. Paired with that luscious peanut sauce—it’s a crowd-pleasing treat that’s simple, protein-rich, and bursting with Thai-inspired flavors. Plus, just 35 minutes total? Yes, please.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tofu Satay

14 oz firm tofu
2 Tbsp soy sauce
½ Tbsp maple syrup
¼ cup coconut milk
½ Tbsp sriracha
½ tsp garlic powder
½ tsp ginger powder

Peanut Sauce

⅓ cup peanut butter (room temperature)
1 tsp brown sugar
½ Tbsp soy sauce
2 tsp lime juice
1 tsp rice vinegar
½ tsp ginger powder (or fresh ginger)
⅓ cup warm water

Directions

I start by pressing the tofu for at least 20 minutes—sandwiched between plates with something heavy to extract moisture. While it drains, I whisk together the marinade: soy sauce, maple syrup, coconut milk, sriracha, garlic powder, and ginger powder until smooth. I slice the pressed tofu into 5–6 thick strips, coat them generously in the marinade, and refrigerate for at least 20 minutes. Then I bake them at 400 °F (200 °C)—10–12 minutes on each side until golden. After cooling slightly, I thread the tofu onto skewers.

For the sauce, I stir together peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger, and warm water until everything is perfectly smooth. If it’s too thick, I thin it with more water; if too thin, I add more peanut butter. I serve it dusted with crushed peanuts, fresh cilantro, and sesame seeds alongside the tofu skewers.

Servings and timing

This makes about 12 tofu skewers, requiring around 35 minutes total—15 minutes prep and 20 minutes baking.

Variations

I love turning down the heat or using tamari for a gluten-free version.
If I’m short on time, frying or air-frying the tofu works great and gives extra crispness.
Leftover marinade? I drizzle it over noodle salads or use it to liven up stir-fries

Storage/reheating

I keep extras in an airtight container and they stay good in the fridge for a few days. I reheat tofu in the oven or air fryer to preserve its texture, and keep the peanut sauce in a separate container in the fridge—just stir it before dipping.

FAQs

Can I grill or pan-sear the tofu instead?

Yes, grilling or pan-searing adds lovely char—even if I stay indoors, a pan works beautifully

What can I substitute for rice vinegar?

I often use white wine or apple cider vinegar—or even extra lime juice—and it still tastes great.

Can I prep this ahead?

Sure! The tofu skewers can be made ahead and served at room temp, and the peanut sauce stays fresh refrigerated—just give it a quick stir before serving.

Is this gluten-free?

Yes—just substitute tamari for soy sauce if needed.

Can this be frozen?

Absolutely—I freeze extra peanut sauce in portions, then thaw and thin with water or coconut milk as needed.

What makes the tofu soak up the marinade best?

Pressing the tofu well removes moisture and lets it absorb maximum flavor—this step makes a big difference.

Can I add vegetables to the skewers?

Yes—I love threading on bell peppers, mushrooms, or red onions for color and flavor.

What if I’m allergic to peanuts?

I’ve experimented with swapping in tahini, adding a touch of maple for sweetness—it works surprisingly well.

Is this high in protein?

Definitely—between the tofu and peanut butter, it’s a protein-packed snack or starter that doesn’t skimp on flavor.

How to serve it stylistically?

I arrange the skewers on one side and place the peanut sauce in a small bowl beside them, sprinkling crushed peanuts, cilantro, and lime for brightness.

Conclusion

I truly enjoy how Tofu Satay with Peanut Sauce delivers bold flavor and satisfying textures with minimal effort. It feels a bit gourmet, but it’s so simple—a perfect vegan party starter or snack. If you’d like printable cards, nut-free version tweaks, or alternate serving ideas, I’d love to help with those too!