Gluten-Free Vegan Satay Sticks
Elevate your appetizer game with these irresistible Gluten-Free Vegan Satay Sticks. Perfectly marinated tofu cubes are threaded onto skewers and grilled to golden perfection, offering a delightful combination of smoky, sweet, and savory flavors in every bite. These satay sticks feature a vibrant marinade made with coconut aminos, turmeric, maple syrup, and more, while the creamy peanut dipping sauce packs a punch with lime juice and a hint of sriracha for optional heat. Quick to prepare and ideal for those on gluten-free and vegan diets, this recipe is a plant-based take on a beloved Southeast Asian dish. Serve these skewers warm, drizzled with sauce and topped with fresh cilantro for an impressive appetizer, snack, or light meal that’ll have everyone asking for seconds!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 3 tablespoons Coconut aminos (or gluten-free soy sauce)
- 3 tablespoons Coconut milk (unsweetened)
- 1 tablespoon Maple syrup
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Garlic powder
- 4 tablespoons Peanut butter (natural, no sugar added)
- 2 tablespoons Rice vinegar
- 1 tablespoon Lime juice
- 1 teaspoon Sriracha (optional, for heat)
- 4 tablespoons Water
- 2 tablespoons Cilantro (chopped, for garnish)
- 10 pieces Rice paper sticks or skewers
Instructions
Press the tofu for 15 minutes to remove excess moisture. Then, cut it into 1-inch cubes.
In a bowl, whisk together the coconut aminos, coconut milk, maple syrup, turmeric, ground coriander, and garlic powder to create the marinade.
Place the tofu cubes in a shallow dish or resealable bag and pour over the marinade. Let the tofu marinate for at least 30 minutes (or up to 2 hours for more flavor).
Preheat your grill pan or skillet over medium heat and lightly grease it with a touch of oil or cooking spray.
Thread the marinated tofu cubes onto the skewers. Place the skewers on the preheated grill pan and cook for 10-15 minutes, turning frequently to ensure they are evenly browned on all sides.
While the tofu is cooking, prepare the peanut dipping sauce. In a small bowl, whisk together the peanut butter, rice vinegar, lime juice, sriracha (if using), and water until smooth and creamy. Adjust consistency by adding more water if needed.
Arrange the cooked tofu skewers on a serving platter, drizzle with a bit of the peanut sauce, and garnish with freshly chopped cilantro.
Serve warm with the remaining peanut sauce on the side for dipping.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 32.2 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1313 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
