ramyaramesh3007The best plant based, high protein satay – marinated tofu on skewers pan fried and served with a sweet and spicy peanut sauce!
The origins of satay are often debated, but this recipe is inspired by the satay dishes I grew up eating in Singapore – marinated spiced skewers served with a delicious and fragrant peanut sauce.
From its Indonesian and Malaysian roots, satay spread to Singapore. In Singapore, satay is often served as part of our hawker center offerings and is an integral part of the country’s street food culture. The skewers also tend to be smaller and can be purchased in bigger quantities. The peanut sauce is always also served generously.
Satay was one of my favourite foods since young – I grew up having the skewers with a delectable peanut sauce I could never get enough of. It’s savoury, sweet and slightly spicy with coarse but soft peanut bits. You can also make this as a smooth and creamy dip, but this is the way I’ve always had it and for some reason, it tastes so much more delicious! You can find my Peanut Satay Sauce Recipe here.
What Do I Need?
- extra firm tofu
- lemongrass – only the stalk which consists of purple interior
- aromatics – garlic and shallots
- dry spices – turmeric, coriander, chili powder
- sweetener – palm sugar, coconut sugar or gula melaka syrup
- salt
Gluten free substitutions: This recipe is naturally 100% gluten free!
Allium free substitutions: Omit shallots and garlic. Instead add about 5-6 soaked candlenuts and a pinch of hing (asafoetida) to blend.
Vegan Tofu Satay
Ingredients
- 450 g extra firm tofu
- 3 tbsp olive oil
- more olive oil for frying
- 3 lemongrass stalks
- 3 garlic cloves
- 6 shallots
- 1 tsp turmeric
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1 tbsp palm sugar
- 1.5 tsp salt
Instructions
- Drain extra firm tofu of water by patting both sides dry with a paper towel. Cut them into cubes.
- Prepare the marinade: In a high speed blender or grinder, combine lemongrass, garlic, shallots, turmeric, coriander, palm sugar and salt. Blend until you get a smooth paste.
- Add the tofu cubes to the bowl and mix to coat evenly. Cover and refrigerate for at least 30 minutes, but you can also let them marinate overnight.
- To a pan, add olive oil. Panfry tofu on all sides until crispy. You can also bake or air fry them at 200C for 15-20 minutes, flipping them halfway.
- Serve satay with peanut sauce, lime wedge, and cucumbers. Garnish with chopped coriander and chilies. Enjoy!