Malaysian Tofu Satay
Transform your next meal into a vibrant culinary adventure with this irresistible Malaysian Tofu Satay! Marinated in a rich blend of soy sauce, creamy coconut milk, ground turmeric, and aromatic coriander, the tofu cubes soak up bold, tropical flavors before being grilled to golden perfection. Paired with a luscious homemade peanut sauce infused with zesty lime juice, a hint of garlic, and optional chili paste for a spicy kick, this plant-based dish is both satisfying and packed with authentic Southeast Asian flair. Perfect for weeknight dinners or outdoor grilling sessions, these skewers are easy to make, ready in under an hour (with marinating time), and ideal for sharing. Serve them as an appetizer or a main course alongside steamed rice or a crisp cucumber salad for a complete meal. Simple yet sensational, Malaysian Tofu Satay is the ultimate vegan twist on a beloved classic that's sure to impress! Keywords: Malaysian Tofu Satay, vegan satay recipe, tofu skewers, peanut sauce, plant-based grilling recipes.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 150 milliliters coconut milk
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 4 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 teaspoon chili paste (optional)
- 60 milliliters water (for peanut sauce)
- 2 tablespoons vegetable oil
- 8 wooden skewers
Instructions
Press the tofu to remove excess moisture. Wrap it in a clean kitchen towel, place a heavy object on top, and leave for 10-15 minutes.
Cut the tofu into 2-inch cubes and set aside.
In a bowl, mix together the soy sauce, coconut milk, ground turmeric, ground coriander, brown sugar, and half of the minced garlic to create the satay marinade.
Add the tofu cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour (or up to overnight for stronger flavor).
While the tofu marinates, soak the wooden skewers in water for 30 minutes to prevent burning during grilling.
To prepare the peanut sauce, heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the remaining minced garlic and cook until fragrant, about 1 minute.
Stir in the peanut butter, lime juice, chili paste (if using), and water. Cook over low heat, stirring constantly, until the sauce thickens, about 3-4 minutes. Remove from heat and set aside.
Thread the marinated tofu cubes onto the soaked skewers.
Heat a grill pan or outdoor grill over medium-high heat. Brush the pan or grill grates with the remaining 1 tablespoon of vegetable oil.
Grill the tofu skewers for 3-4 minutes on each side, or until golden and slightly charred.
Serve the tofu skewers hot with the peanut sauce on the side. Garnish with fresh cilantro and lime wedges if desired.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 482 mg | 10% | |
*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.
