Tofu Satay with Peanut Sauce
Spice-marinated tofu skewers grilled until charred, served with a rich coconut-peanut sauce, cucumber and onion.
✍️ Veg.Pub EditorialPublished 2026-05-26👁 54 views
Calories
360
kcal
Servings
2
Prep time
40
min
Diet
vegan
🧺 Ingredients
- Firm tofu300g · Swap: tempeh
- Turmeric powder1 tsp
- Lemongrass1 stalk
- Ground cumin1 tsp
- Ground coriander1 tsp
- Garlic3 cloves
- Palm sugar1 tbsp
- Light soy sauce2 tbsp
- Roasted peanuts100g
- Coconut milk100ml
- Small chilies2
- Tamarind1 tsp
- Cucumber and onion1 portion each
- Bamboo skewers8
👩🍳 Steps
- 1Cut the tofu into thick pieces and marinate about 30 minutes with turmeric, minced lemongrass, cumin, coriander, garlic, palm sugar and 1 tbsp soy sauce.
- 2Thread the marinated tofu onto the bamboo skewers.
- 3Crush the roasted peanuts and simmer with coconut milk, chopped chilies, tamarind, palm sugar and the remaining soy sauce into a thick peanut sauce.
- 4Grill the skewers over charcoal or on a griddle until charred, brushing with oil so they do not dry out.
- 5Serve with the peanut sauce, cucumber and onion pieces.
📊 Nutrition
| Protein | 18g |
| Iron | 4mg |
| Calcium | 200mg |
| Fiber | 5g |
Introduction
Satay is a grilled skewer snack shared across the Nanyang region, especially common in Singapore's hawker centres. This vegan take swaps meat for firm tofu, well-marinated and charred, served with a rich peanut sauce.
Wellness Benefits
- Turmeric, lemongrass, cumin and coriander are warming and aromatic, moving qi, dispelling damp and rousing the appetite, suited to cool seasons or outdoor meals.
- Tofu and peanuts are high in calcium and protein and strengthen the spleen and qi, while the raw cucumber and onion cool and cut richness, balancing warm and cool.
Nutrition Highlights
- Firm tofu is rich in calcium and protein, the nutritional backbone of the dish.
- The peanut sauce supplies healthy fats and deep flavor with strong satiety.
Tips
- Soak the bamboo skewers 30 minutes so they do not scorch and snap on the grill.
- Use extra-firm tofu or press out the water first so the skewers hold together.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
