Peanut Tofu Satay Skewers
Marinated tofu grilled until the edges catch, served with a peanut sauce built for dipping, not drizzling. Good as a starter or piled over rice for dinner.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 400 gfirm tofu, pressed and cut into 2cm cubes
- 2 tbspsoy sauce
- 1 tbspmaple syrup
- 1 tspground turmeric
- 1 tbspneutral oil
- 1/3 cupsmooth peanut butter
- 2 tbspsoy sauce, for the sauce
- 1 tbsprice vinegar
- 1 tbspmaple syrup, for the sauce
- 1/2 tspchilli flakes, or to taste
- 1/3 cupwarm water, to loosen the sauce
- 8wooden skewers, soaked in water 20 min
Cookware
- Grill pan or barbecue
- Small saucepan for the sauce
Method
Read each step end-to-end before starting.
- 01
Marinate the tofu
Whisk the soy sauce, maple syrup, turmeric and oil together in a bowl. Add the tofu cubes and toss gently to coat. Let it marinate for at least 15 minutes, or up to a few hours in the fridge.
- 02
Thread the skewers
Thread 4-5 tofu cubes onto each soaked skewer, leaving a little space between pieces so they cook evenly.
- 03
Grill
Heat a grill pan over medium-high heat, or prepare a barbecue. Cook the skewers for 3-4 minutes per side, turning carefully, until deep golden and charred at the edges.
- 04
Make the sauce
While the tofu cooks, whisk the peanut butter, soy sauce, rice vinegar and maple syrup together in a small saucepan over low heat. Add the warm water a little at a time, whisking, until it reaches a thick but pourable, dip-able consistency. Stir in the chilli flakes.
- 05
Serve
Plate the skewers with the peanut sauce alongside for dipping.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Contains both peanut butter and soy, from the tofu and the soy sauce, so it cannot be adapted for either allergy without changing the dish substantially.