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Tofu Satay and Peanut Sauce

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  • Author: Pallavi Gupta
  • Yield: 4 to 5 skewers 1x


Remake delicious curry marinated skewers with tofu and a silky peanut sauce. A great vegetarian dish as we head into barbecue season.


  • 14 to 16 pieces of diced fried tofu
  • 2 to 3 tsp vegetable oil

For Marinade

  • 2 tsp. ground coriander
  • 2 tsp curry powder
  • 1/4 tsp turmeric powder
  • 1 tsp. cumin powder
  • 2 tsp Sugar
  • 2 tsp Salt
  • 1/2 cup coconut milk
  • 1 cloves garlic
  • handful of cilantro
  • 1 stalk lemongrass

Peanut Sauce

  • 2 tsp Red Curry Paste
  • 1 cup coconut milk
  • 1 tbsp brown sugar
  • 1 1/2 tsp salt
  • 2 tsp vegetable oil
  • ½ cup peanut butter


  1. In a large bowl add first 6 ingredients and mix roughly.
  2. In a mortar and pestle or in a blender add garlic, cilantro and lemongrass and pound to make a chunky paste.
  3. Add the paste along with the coconut milk to the spice mix and whisk to mix to form a smooth mixture. The marinade is ready.
  4. Add the tofu pieces and toss them around till everything is coated in well in the marinade. Cover with a plastic wrap and refrigerate for 2 hours tossing the tofu a couple of time in between.
  5. Arrange the tofu on skewers (roughly 4 per skewer) and either barbecue the skewers or cook it in a griddle with a little bit of oil. Keep brushing extra marinade onto the tofu while they are cooking.
  6. Serve warm with a squeeze of lemon and some chopped up cilantro along with the peanut sauce

Peanut Sauce

  1. In a wok heat vegetable oil. When the oil is hot add the red curry paste and cook till fragrant.
  2. Add the coconut milk and bring it to a simmer.
  3. Add brown sugar, peanut butter and salt. Stir and cook till everything is dissolved and the sauce turns a little thick. If you feel the sauce is too thick, add a tablespoon of water and cook for a few seconds. Taste and adjust the seasoning. Serve warm.
  • Category: Main
  • Cuisine: Vegetarian, Thai
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