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Satay is one of Southeast Asia's most recognizable grilled street foods, sold everywhere from roadside carts and night markets to family-run restaurants.
Traditional satay is often made with meat, such as chicken, beef or lamb. In this vegetarian version, extra-firm tofu replaces the meat. Tofu's mild flavor and porous texture, along with the initial step of pressing it first, allow it to readily absorb the marinade. The grill adds smoky notes and ensures charred edges, resulting in a delicious skewer with plenty of flavor and texture.
Don't overlook the peanut dipping sauce. It's a recipe worth keeping on repeat. Refrigerate any leftovers for up to one week.
Tofu satay skewers with peanut sauce
Prep time: 30 minutes
Total time: 30 minutes, plus
pressing and marinating time
Yield: Serves 3 to 4
Marinade:
3 tablespoons soy sauce or tamari
2 tablespoons toasted sesame oil
1 garlic clove, grated
1 tablespoon maple syrup
1 tablespoon lime juice
1 teaspoon finely grated peeled fresh ginger
1 teaspoon Asian hot sauce, such as Sriracha
Sauce:
1/3 cup creamy peanut butter
2 tablespoons water
1 1/2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
1 tablespoon fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1 garlic clove, grated
1 teaspoon Asian hot sauce, such as Sriracha
Tofu:
1 (14-ounce) package extra-firm tofu
Vegetable oil for the griddle
Chopped peanuts, for garnish
Chopped fresh cilantro leaves, for garnish
Lime wedges, for serving
Special equipment: 6 to 8 (8-inch bamboo skewers, pre-soaked in warm water for 30 minutes
Combine the marinade ingredients in a bowl and whisk to blend. In a separate bowl, combine the sauce ingredients and whisk until smooth.
Cut the tofu into 3/4- to 1-inch-thick slices. Place on a cutting board lined with paper towels or a kitchen towel. Place layers of paper towels on top, or fold the towel over the tofu. Place a cutting board on top and place a heavy object, such as a kitchen pan, on top. Let stand for 20-30 minutes to drain.
Once pressed, cut the tofu slices into 3/4- to 1-inch cubes. Arrange the tofu in one layer in a baking dish. Pour the marinade over and turn the tofu to coat. Refrigerate for 30 minutes to 1 hour, turning once or twice.
When ready to grill, remove the tofu from the marinade and thread on the bamboo skewers.
Heat a griddle on the grill over direct medium heat for 10 minutes.
Lightly oil the griddle. Cook the skewers on the griddle until golden brown on all sides, about 6 to 8 minutes, turning with tongs to evenly cook.
Place skewers on platter. Garnish with the peanuts and/or cilantro. Serve with the peanut sauce and lime wedges.