Grilled or Roasted Tofu Satay

Serves 6
  • The marinade:
  • 2 tablespoons tamari soy sauce
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons sherry
  • 2 pounds extra-firm tofu, sliced 1 inch thick and patted very dry, then cut into 1-inch cubes and patted again
  • 1 red bell pepper, cut into 1-inch squares
  • The sauce:
  • 3/4 cup canned coconut milk (see Tip)
  • 1/2 cup natural-style peanut butter, smooth or chunky
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons curry powder
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon canola oil
  • 1 1/2 tablespoons tamari soy sauce
  • Dash cayenne pepper
  • Combine the marinade ingredients in a large bowl. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.

  • Prepare the grill or preheat the oven to 450 degrees.

  • To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a decorative serving bowl.

  • Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. If you are grilling the satay, thread the tofu and red peppers on skewers. (Bamboo skewers must be soaked for 30 minutes.) If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan. Use 2 pans if one pan isn't large enough.

  • Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes. The tofu is done when it is a deep golden brown. Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping.

  • Tip: Canned coconut milk sometimes separates so that there is a thick, pasty mass at the top of the can and thin liquid on the bottom. Also, if the can has been kept in a cool cupboard, the milk will appear solid rather than liquid. In either case, stir the coconut milk before measuring it. Once heated, the coconut milk will thin out.

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4.5 26
I strongly recommend sprinkling some flour over the tofu before putting it in the oven - it makes it crisp up beautifully! Great taste. item not reviewed by moderator and published
Great recipe. I recommend roasting the tofu in the oven as opposed to grilling. The sauce is delicious, but, in my opinion, it needs a little kick - topping it with Sriracha was perfect. Also, I made the mistake of serving this over rice - there wasn't any difference in texture between the tofu and the rice, and it was all mush. I recommend serving this over lightly steamed vegetables: broccoli, peppers, water chestnuts. item not reviewed by moderator and published
this is the first time I tried cooking tofu and I was surprised at how delicious it was. I've had tofu from restaraunts before but this beats them out : I made three thai sauces that night just for fun and this one was the best. item not reviewed by moderator and published
Awesome recipe. This one is a keeper! item not reviewed by moderator and published
My whole family loved this recipe! Only change I made was instead of the sherry I added orange juice and a little zest. I also pressed it in my TofuXpress for like 30 minutes. I'm much obsessed with my press and definately recommend it. It gave it great texture and the recipe itself had great flavor! item not reviewed by moderator and published
This recipe is so good I smile just thinking about it. Made it before as suggested by cutting tofu into cubes....Much simpler if cut into cutlets, no fooling around with skewers...just lined gas grill with non-stick foil (reynolds wrap) and good...made gluten-free soba noodles, rinsed and dressed with the satay sauce garnish with scallions and chopped peanuts or cashews...omg...salivating. Dumb easy to make. item not reviewed by moderator and published
I served this for an appetizer party and it was a big hit. I fried the tofu cubes and kept them warm in the oven, and made the peanut sauce (double the lime) a day before to let the flavors settle. I served the peanut sauce warm as a dipping sauce with the tofu, and lightly steamed broccoli and carrot slices (added both color and nutrition). People were mopping it up! I'm planning on tossing the leftover sauce with noodles. A definite keeper. item not reviewed by moderator and published
The tofu didn't come out too well, but that could just have been because my boyfriend and I fail at cooking. The sauce saved it, though. It was like a spicy version of peanut butter (which is much better than it sounds. Promise!). If nothing else, I'm sure I'll make that again. item not reviewed by moderator and published
My finace and I are vegetarians, and sometimes dinner can get a bit boring. I decided to branch out with this Satay recipe after having some luck with a curry tofu and cauliflower recipe. I added snap peas, water chesnuts and scallions to the mix which added a delightful crunch and bit of color. I also paired this with brown rice and steamed broccoli. To make the recipe a bit more health conscious, I used light cocunut milk, cut the canola and sesame oils in half and added a little extra soy sauce and sherry to make up the difference. To finish, I topped the dish with finely chopped basil and shredded coconut. It was delicious, slightly spicy and definitely a great way to mix up dinner! item not reviewed by moderator and published
We aren't vegetarians, but I had some clearance organic tofu to use. I chose this recipe because it sounded like it was made for tofu, and didn't use the tofu as a sad imitation of meat. I find it could be spicier, but the flavor is good. I varied it by making it more as a stir-fry and adding water chestnuts. My kids like it. The crispy chestnuts and bell peppers add a crunchy texture that offsets the tofu well. My husband hates it, but then, he hates tofu, peanut butter satays, and curries. item not reviewed by moderator and published
This recipe is absolutely delicious. I cooked it one friday evening with tofu and it was so good I cooked it again on Sunday with chicken. I imagine it would work well with shrimp and pork and maybe even beef, too. item not reviewed by moderator and published
We've now made this recipe twice in two weeks, and it's clearly a winner! My husband was raving through the whole meal. I doubled the recipe of marinade and marinade the tofu and the pepper for several hours. The tofu really soaked up the marinade because I had first 'dried out' the tofu on paper towels. My husband is always looking for a nice 'crust' on the tofu, so I pan-fried the tofu instead of baked. (Perhaps grilling would create this crust?) When the tofu had browned, I added the pepper and 1/4 c. of peanut sauce and stir-fried it together. The acidity of the marinade balances perfectly with the rich peanut sauce (which is absolutely awesome). And I had topped each serving with chiffonade Thai basil... so aromatic. A great dish... my husband has requested keeping this on the weekly roster! item not reviewed by moderator and published
Healthy and delicious! my five year old son love it as well. it's was very easy to cook. item not reviewed by moderator and published
I made this grilled. The sauce ended up not being as tasty as its wonderful aroma. Generally I like a strong curry flavor, but the curry seemed to overwhelm the peanut. I will try it again, though. It was so simple to make. item not reviewed by moderator and published
I've never tried cooking tofu before and I tried this recipe for the first time the other night. Both my husband and I loved it - he even went back for seconds! I cut back on the peanut butter just a bit and added more cayenne to suit our taste. I cut the tofu in strips, roasted it in the oven and served it warm with sides of jasmine rice and steamed broccoli. Will definitely cook this dish again! item not reviewed by moderator and published
The sauce is fantastic! I used sunflower butter from Trader Joe's. Oh my god anything (even tofu) is good with a little sauce. item not reviewed by moderator and published
This recipe is a good start. I marinated the tofu for about 6 hours and then put the tofu on the grill. My observations and suggestions: I will roast next time. The grill turned out to be a mess using skewers (perhaps a grill box would work?). The p-nut sauce was too much like melted p-nut butter to me - no depth. It was also too thick. I'll cut back on the p-nut butter and perhpas add a bit more cayenne. Will try again with the hopes that I can improve it to the 5 star rating. item not reviewed by moderator and published
my tofu was a little mushier than i like it, but the sauce was delicious! item not reviewed by moderator and published
When I 1st saw this recipe I couldn't wait to try it. I'm so soooooo sorry I did! The sauce was a little to thick for my taste, and it only tasted like peanut butter. I fixed it, but it was still nasty! item not reviewed by moderator and published
Absolutely delicious - incredible sauce. Everyone I served it to really raved about it. item not reviewed by moderator and published
Very tasty and healthy. I baked the tofu marinating few hrs and with marinated overnight. The spices are absorbed by the tofu if I keep it overnight. The sauce is delicious. item not reviewed by moderator and published
I just became a vegetarian and was looking for a good way to cook tofu. This is the only successful recipe i have come across so far. Even my family liked it, and their hesitant towards trying different dishes. Definitely going to do this one again. item not reviewed by moderator and published
Excellent elegant and easy to prepare! item not reviewed by moderator and published
I had tofu satay while in Japan and could never find one here that compared. This delightful recipe is a ringer. And if you are an omnivore, the treatment does work well with chicken (although I still prefer it with extra firm tofu) item not reviewed by moderator and published
I made this delicious tofu recipe with sliced fennel instead of red pepper (didn't have any) and it turned out really well! The sauce is definitely a winner, and I was pretty impressed with the tofu as well. I think grilling the tofu would probably add even more flavor- I only marinated the tofu for half an hour or so- probably tastes even better with a longer time. I would agree that if you're going to bake it in the oven, you probably want to slice it in rectangles rather than squares- it would have more flavor and better texture that way. I served it with a salad- lettuce, jicama strips, and slivers of carrot, and brown rice on the side- both were equally good with the tofu. Very yummy, and husband gave it a thumbs up too! I will make it again, no question. item not reviewed by moderator and published
I also made this with mirin instead of sherry. I marinated it for 6 hours. I would recommend slicing the tofu into rectangular strips. The marinade was good but the sauce is the star in this recipe. I'm definately going to try it with chicken. Overall, great recipe! I would make it again. item not reviewed by moderator and published
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