This tofu peanut satay will convert skeptics into tofu fans. It’s a flavorful, plant-based main that’s perfect for lunch or dinner and keeps well for meal prep. The combination of crispy tofu and creamy peanut sauce is irresistible.
Tofu is incredibly versatile: bake it in cubes, make nuggets, shred it for sandwiches, or scramble it for breakfast. One of the best preparations is these peanut satay skewers. Serve them over rice, a grain bowl, a salad, or a stir-fry. Skewering is optional but fun and makes for a nice presentation.
What ingredients do you need to make this tofu peanut satay?
Tofu: Use extra-firm tofu and press or drain it thoroughly so it crisps up well. Organic is preferred but any extra-firm block will work.
Peanut butter: This forms the base of the peanut sauce. For nut-free or allergy-friendly options, substitute sunflower seed butter; for a paleo option, use almond butter.
Tapioca flour (or cornstarch): Tossed on the tofu before cooking to create a crisp exterior.
Coconut aminos or soy sauce: Coconut aminos provide a slightly sweeter, soy-free alternative, but regular soy sauce can be used instead.
Sriracha and chili flakes: For heat. Adjust amounts to taste or omit if you prefer no spice.
How do you make tofu peanut satay?
- Make the peanut sauce by whisking the sauce ingredients together and set aside.
- Press the tofu to remove excess water and cut it into cubes.
- Toss the tofu with coconut aminos, oil, and spices, then coat each piece in tapioca flour (or cornstarch).
- Bake or air-fry until crispy, let cool slightly, then serve with the peanut sauce.
Tofu Peanut Satay
Ingredients
Peanut Sauce
- 1/4 cup peanut butter
- 2 tbsp coconut or liquid aminos
- 1 tbsp monk fruit or coconut sugar
- 1 tbsp lime juice
- 1/2 tsp sesame oil
- 1/2 tsp ground ginger
- 1 tbsp sriracha optional
- water as needed to thin
- 1 tbsp rice vinegar
Tofu
- 1 block tofu pressed/drained
- 1 tsp coconut aminos
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 1 tbsp olive oil
- 1 tbsp tapioca flour
Salad
- all your favorite salad fix-ins
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the pressed tofu into cubes and place them in a large bowl. Add the coconut aminos, olive oil, and red pepper flakes, then toss to coat. In a separate bowl, combine tapioca flour and garlic powder. Dredge each tofu piece in the dry mixture and arrange on skewers, a lined baking sheet, or in the air fryer basket.
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Bake or air-fry at 400°F for 30–35 minutes, flipping halfway through, until the tofu reaches your preferred level of crispiness.
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While the tofu cooks, whisk together all peanut sauce ingredients until smooth. Add water a tablespoon at a time to reach your desired consistency and adjust seasoning to taste.
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Assemble your salad or grain bowl with greens, grains, and desired toppings. Top with the cooked tofu and serve the peanut sauce on the side for dipping or drizzling. Enjoy.