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Tofu satay skewers on a serving platter with peanut dipping sauce and lime wedges.
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Easy Tofu Satay with Peanut Dipping Sauce

This sweet and spicy tofu satay paired with an easy peanut dipping sauce will be your new favorite weeknight dinner! It's fun and fancy enough for a special occasion or serving a crowd, but simple enough to pull off any day of the week.
Course Appetizer, Main Course
Cuisine Thai
Keyword tofu satay, vegan satay
Prep Time 5 minutes
Cook Time 6 minutes
Marinating 8 hours
Total Time 8 hours 11 minutes
Servings 4
Calories 176kcal

Equipment

Ingredients

Marinated Tofu Satay:

  • 1 block super-firm tofu Hodo
  • 3 tablespoons soy sauce
  • 3 tablespoons pineapple juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes

Peanut Dipping Sauce:

  • ¼ cup creamy natural peanut butter
  • 2 tablespoons pineapple juice
  • 2 tablespoons rice vinegar
  • ½ lime juiced
  • 1 teaspoon soy sauce
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon water

Garnishes:

  • 1 tablespoon fresh cilantro
  • Chopped peanuts
  • Lime wedge

Instructions

  • Drain tofu, pat dry with a paper towel, and cut into satay strips approximately ¾-inch wide, ¾-inch thick, and 3 - 4 inches long. Using a toothpick or skewer, pierce each piece of tofu several times on each side (this will help the tofu soak up more of the marinade and become more flavorful).
  • Prepare tofu marinade: In a small bowl, make the tofu marinade by mixing together the soy sauce, pineapple juice, garlic powder, and red pepper flakes.
  • In a container with a lid (like this) or in a large silicone or ziplock bag, lay the tofu flat (in at most two layers) and pour the marinade on top. Cover (or seal) and place in the refrigerator for at least two hours. Flip the tofu pieces over and allow to marinate in the fridge for several more hours (or ideally overnight). The longer you give the tofu to marinate, the more flavorful it will become. You will see the marinated sides become brown in color. If needed, flip tofu again to evenly marinate all sides.
  • Once marinated, lay a tofu piece on a flat surface and gently push a bamboo skewer lengthwise through the center, stopping when the skewer reaches the end of the tofu. Repeat for remaining tofu.
  • Use sharp scissors to trim the skewers to just two inches beyond the tofu. Lay tofu flat in the air fryer and air fry at 400 degrees for 3 minutes. Flip and air fry an additional 3-4 minutes, until nicely browned and cooked to your liking. Longer air fryer time will create firmer chewier and dryer tofu satay. If you prefer softer tofu satay, cook for less time.
  • Prepare peanut dipping sauce: In a small bowl, mix together the peanut butter, pineapple juice, rice vinegar, soy sauce, ground ginger, garlic powder, red pepper flakes, and water, and mix well until you have a smooth sauce.
  • Serve tofu satay drizzled with peanut dipping sauce and topped with fresh cilantro, along with a side of peanut dipping sauce (optionally topped with peanuts). Enjoy hot.

Notes

To bake: Preheat the oven to 400 degrees and lay tofu skewers on a lined baking sheet. Bake for 10-15 minutes, flip, and bake another 10-15 minutes.
To grill: Cook tofu satay on the grill to your liking.

Nutrition

Calories: 176kcal | Carbohydrates: 10g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 975mg | Potassium: 320mg | Fiber: 1g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg