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 — check all packaging.
Swap note
Contains both peanut butter and soy-based tofu and soy sauce — not adaptable to either allergy without changing the dish substantially.