Ingredients
Scale
- For the Tofu & Marinade:
- 2 blocks (each approx. 14-16 oz / 400-450g) extra-firm tofu: Drained and well-pressed to remove excess water, essential for texture.
- ¼ cup (60ml) low-sodium soy sauce (or tamari for gluten-free): Provides a savory, umami base.
- 2 tablespoons lime juice (freshly squeezed): Adds a bright, zesty tang that cuts through richness.
- 2 tablespoons maple syrup (or agave nectar): For a touch of sweetness to balance the flavors.
- 1 tablespoon toasted sesame oil: Imparts a nutty, aromatic depth.
- 1 tablespoon grated fresh ginger: Offers a warm, pungent spice.
- 3 cloves garlic, minced: For that essential aromatic kick.
- 1 teaspoon ground turmeric: Adds earthy flavor and a vibrant golden color.
- 1 teaspoon ground coriander: Provides a warm, citrusy note.
- ½ teaspoon ground cumin: Lends a smoky, earthy depth.
- 2 tablespoons neutral cooking oil (like avocado or canola): Helps with browning and prevents sticking.
- Wooden or metal skewers: If using wooden, soak them in water for at least 30 minutes.
- For the Peanut Dipping Sauce:
- ¾ cup (180g) creamy natural peanut butter (unsweetened): The star of the sauce, providing richness and nutty flavor.
- ⅓ cup (80ml) warm water (plus more to thin): Helps create a smooth, dippable consistency.
- 3 tablespoons low-sodium soy sauce (or tamari): Adds saltiness and umami.
- 2 tablespoons lime juice (freshly squeezed): Brightens the sauce.
- 2 tablespoons maple syrup (or agave nectar): Balances the savory and tangy elements.
- 1 tablespoon rice vinegar: Adds a mild, sweet acidity.
- 1 teaspoon grated fresh ginger: For a touch of warmth.
- 1–2 cloves garlic, minced: Enhances the savory profile.
- 1 teaspoon Sriracha or chili garlic sauce (optional, adjust to taste): For a hint of heat.
- ½ teaspoon toasted sesame oil: Adds a final touch of nutty aroma.
- For Garnish (Optional):
- Chopped roasted peanuts: For crunch and extra peanut flavor.
- Fresh cilantro leaves, chopped: Adds a bright, herbaceous note.
- Lime wedges: For an extra squeeze of freshness.
- Sesame seeds: For visual appeal and a delicate nutty crunch.
- Thinly sliced red chili or red pepper flakes: For a pop of color and extra heat.
Instructions
- Press the Tofu: This step is crucial for the best texture. Drain the tofu blocks. Wrap each block in a few layers of paper towels or a clean kitchen towel. Place something heavy on top (like a cast-iron skillet or a few heavy books) and let it press for at least 30 minutes, or up to an hour. The longer you press, the firmer and less watery your tofu will be, allowing it to absorb more marinade and get crispier. Alternatively, use a tofu press if you have one.
- Prepare the Tofu Marinade: While the tofu is pressing, prepare the marinade. In a medium-sized bowl, whisk together the soy sauce (or tamari), lime juice, maple syrup, toasted sesame oil, grated ginger, minced garlic, ground turmeric, ground coriander, ground cumin, and neutral cooking oil. Mix until well combined.
- Cube and Marinate the Tofu: Once the tofu is well-pressed, unwrap it and pat it dry. Cut each block into 1-inch cubes. Gently add the tofu cubes to the bowl with the marinade. Toss carefully to ensure all pieces are evenly coated. Be gentle to avoid breaking the tofu. Cover the bowl and let the tofu marinate in the refrigerator for at least 30 minutes. For best results and deeper flavor penetration, marinate for 2-4 hours, or even overnight, gently tossing occasionally.
- Soak Skewers (if using wooden): If you’re using wooden or bamboo skewers, ensure they are soaking in water while the tofu marinates. This prevents them from burning during cooking. Aim for at least 30 minutes of soaking time.
- Make the Peanut Dipping Sauce: While the tofu is marinating, prepare the peanut sauce. In a separate medium bowl, combine the creamy peanut butter, warm water, soy sauce (or tamari), lime juice, maple syrup, rice vinegar, grated ginger, minced garlic, Sriracha (if using), and toasted sesame oil. Whisk vigorously until the sauce is smooth and creamy. If the sauce is too thick, add a little more warm water, one tablespoon at a time, until it reaches your desired consistency – it should be pourable but still thick enough to coat the tofu. Taste and adjust seasonings if needed (more lime for tang, more maple for sweetness, more Sriracha for heat). Set aside.
- Assemble the Skewers: Once the tofu has finished marinating, gently thread the tofu cubes onto the prepared skewers. Aim for about 4-5 cubes per skewer, leaving a little space between each piece for even cooking. Don’t pack them too tightly. Reserve any leftover marinade from the bowl.
- Cook the Tofu Skewers: You have several options for cooking:
- Grilling (Recommended for best flavor): Preheat your outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Place the tofu skewers on the hot grill. Cook for about 4-5 minutes per side, turning occasionally, until the tofu is nicely browned, slightly charred in spots, and heated through. This usually takes about 15-20 minutes in total. You can brush the skewers with some of the reserved marinade during the last few minutes of grilling for extra flavor, but ensure it cooks through.
- Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the tofu skewers in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping them halfway through, until the tofu is golden brown and slightly firm at the edges. For extra browning, you can broil them for the last 1-2 minutes, watching carefully to prevent burning.
- Pan-Frying: Heat a tablespoon or two of neutral oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, carefully place the tofu skewers in the pan (you may need to cook in batches to avoid overcrowding). Cook for 3-4 minutes per side, until all sides are golden brown and slightly crispy. This method might require removing tofu from skewers if your pan isn’t large enough, then re-skewering or serving as cubes.
- Serve: Arrange the cooked Tofu Satay Skewers on a platter. Drizzle with a little of the peanut sauce or serve the sauce in a bowl on the side for dipping. Garnish generously with chopped roasted peanuts, fresh cilantro, lime wedges, and sesame seeds, if desired. Serve immediately while warm.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 35g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g