Satay tofu was one of the first tofu recipes I ever tried. If you 'think' you don't like tofu, give this recipe a try and I can guarantee you will be converted!
This satay tofu is made with an easy satay sauce without coconut milk and is a recipe I make almost weekly. I have adjusted the satay sauce flavours over the years and have made it the best satay sauce you will ever try. Promise 😉
But there is a bit of a trick to cooking crispy tofu to give it the best texture. I can guarantee that with my tips and tricks, you'll be wanting this all week long for your meal prep!
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Satay tofu ingredients
Tofu. The best tofu to use for peanut butter tofu is extra-firm or firm. This type of tofu keeps its shape when baked and in the satay sauce
Peanut Butter. The shining ingredient in peanut butter tofu is obviously the peanut butter. I recommend a peanut butter that has no other ingredients except peanut butter (and a touch of sea salt). Most generic peanut butters have added ingredients which will reflect in the flavour of the peanut sauce.
Soy Sauce. All-purpose soy sauce is best to use. Not dark or sweet as this will change the flavour. You can opt for low-sodium if you wish.
Sweet chilli. I like a hint of spice in my peanut butter sauce, but some people want it hotter and others, not at all. You can completely omit the sweet chilli, add more or even substitute it with hot sauce.
No coconut milk. I make my satay sauce without coconut milk because the very first time I made it, I didn't have any in the house. Ever since, I haven't missed it and always make it without. Everyone who tries my recipe says it is flavourful enough and they don't miss that component which is popular in thai satay sauces.
How to make satay sauce tofu?
- Press and slice (or break) the tofu
The purpose of pressing is to rid the excess liquid, leaving room for your tofu to soak up seasonings and marinades. If you don't press it but try to marinade it overnight, it is unlikely to have any effect.
You can press your tofu using a tofu press or by placing it between two cutting boards with a heavy object like a pan (with some books or cans in it) on top.
I personally don't own a tofu press because I tend to use the DIY method. But, I have had instances where the books have toppled over the floor so I do see the benefit of a tofu press for this reason. - Coat the tofu and bake
Coating the tofu in the cornstarch helps to crisp up the outside. It also helps the peanut butter marinade become thick.
Spread the tofu out on a baking dish (trying not to let the pieces touch) and bake in the oven. - Cook rice.
Once your tofu is in the oven, get your rice cooking. Or, other grain you wish to use.
- Make sauce
Once the rice is cooking, make the sauce by combining all ingredients together in a mason jar, or in a bowl with a stick blender or blender.
- Heat sauce
Once the tofu is done in the oven, heat the sauce on a medium pan and add the tofu until it is well coated.
- Serve
Serve the peanut butter tofu with rice (or grain of your choice) and enjoy!
How to make satay sauce?
There are a couple of different ways to make satay sauce depending on what equipment you have, the amount of time you have, and what you are using satay sauce for.
The jar method. This is my favourite way of combining satay sauce because it's quick, easy, and uses only one jar. It's also really fun shaking it to make the sauce combine.
Stick blender or blender. If you want a smoother sauce, I recommend using a stick blender or blender.
Fork. If neither of the above appeal to you. Simply use a fork or a whisk to combine. When it's over the heat, it'll make it easier to combine together.
Satay sauce meal prep
Tofu is one of my favourite recipes to meal prep because it tastes just as good on day 4 as it does on day 1. Drizzle a bit of water over it before reheating as this helps the sauce release.
Add your choice of grains and vegetables to balance out the meal prep recipe, then the star of your show - satay tofu - can shine through.
Add to an airtight container (preferably a glass meal prep container) and store in the fridge for up to 4-5 days.
Satay sauce tofu FAQs
Satay sauce can last up to a week or two in the fridge if it’s in an air tight container or mason jar. This means you can add it to any range of dishes throughout the week.
Absolutely! Peanut butter tofu tastes just as good the days after making it. It heats up well in the microwave.
If wanting to make this for meal prep, make sure you add it to tightly sealed containers. When reheating, add a dash of water to the tofu and rice so they don't dry out.
Honestly, EVERYTHING! I have an entire post on what you can make with Satay Sauce without Coconut Milk.
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Recipe
Satay Tofu
Ingredients
- ¼ cup peanut butter See Note 1
- ¼ cup soy sauce
- 1 tablespoon sweet chilli optional
- 1 ½ tablespoon crushed garlic
- ½ teaspoon ginger paste
- ¼ cup hot water
- 400 g tofu (extra firm) See Note 2
- 1 tbsp olive oil spray (See Note 3)
- ¼ cup cornstarch (or arrowroot)
Serve with
- 2 cups brown rice cooked
- 1 broccoli steamed
- 2 carrots steamed
Instructions
- Press your tofu (See Note 4) and then slice or rip into 1inch pieces.
- Coat tofu in a light layer of olive oil and cornstarch. Bake in oven for 15 minutes @200C or until lightly brown. Remove.
- Add all sauce ingredients to a sealed jar and shake well. Add to medium heat on a sauce pan. Once it starts bubbling, add the tofu and lower the heat. The tofu should absorb the liquid until there is none left in the pan.
- Remove and serve with your choice of grains and vegetables.
Notes
- Wrap tofu with a handful of paper towels or a tea towel.Â
- Place on cutting board with a heavy object on top like a frying pan.Â
- Add extra weight to the frying pan with other objects such as large books, cans or jars.
- Leave for 15-20 minutes before using the tofu as intended.
Nutrition
Recipe
Satay Tofu
Ingredients
- ¼ cup peanut butter See Note 1
- ¼ cup soy sauce
- 1 tablespoon sweet chilli optional
- 1 ½ tablespoon crushed garlic
- ½ teaspoon ginger paste
- ¼ cup hot water
- 400 g tofu (extra firm) See Note 2
- 1 tbsp olive oil spray (See Note 3)
- ¼ cup cornstarch (or arrowroot)
Serve with
- 2 cups brown rice cooked
- 1 broccoli steamed
- 2 carrots steamed
Instructions
- Press your tofu (See Note 4) and then slice or rip into 1inch pieces.
- Coat tofu in a light layer of olive oil and cornstarch. Bake in oven for 15 minutes @200C or until lightly brown. Remove.
- Add all sauce ingredients to a sealed jar and shake well. Add to medium heat on a sauce pan. Once it starts bubbling, add the tofu and lower the heat. The tofu should absorb the liquid until there is none left in the pan.
- Remove and serve with your choice of grains and vegetables.
Notes
- Wrap tofu with a handful of paper towels or a tea towel.Â
- Place on cutting board with a heavy object on top like a frying pan.Â
- Add extra weight to the frying pan with other objects such as large books, cans or jars.
- Leave for 15-20 minutes before using the tofu as intended.
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