Q: Can I grill the tofu skewers instead of baking them?

A: Yes, you can grill the tofu skewers on a grill pan or an outdoor grill for a smoky flavor.

Q: Can I airfry the tofu skewers instead of baking them?

Yes, you can definitely air fry the tofu skewers instead of baking them in the oven. Here's how you can do it: Preheat your air fryer to 200°C (392°F). Assemble the tofu skewers as per the instructions in the recipe. Lightly spray the air fryer basket with cooking spray or brush it with a little bit of oil to prevent sticking. Place the skewers in the air fryer basket, making sure they are not touching each other. Air fry the tofu skewers for 10-15 minutes, flipping them over halfway through, until they are golden brown and crispy on all sides.

Q: Can I make this recipe ahead of time?

A: Yes, you can marinate the tofu and mushrooms in advance and keep them in the fridge for up to 24 hours. You can also make the peanut sauce ahead of time and store it in the fridge for up to a week.

Q: Is this recipe spicy?

A: The level of spiciness can be adjusted by adding more or less Thai red curry paste. You can also omit it altogether if you prefer a milder flavor.

Thai Tofu Satay with Peanut Sauce

Name: Thai Tofu Satay with Peanut Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 400 g firm tofu; 10 skewers; 100 g mushroom (I used cremini mushroom, but you can use other types of mushroom); ½ cup coconut milk; 2 tbsp peanut butter; 1 tsp Thai red curry paste; 1 tbsp maple syrup; 1 tbsp soy sauce; ⅔ cup coconut milk; 2 tbsp peanut butter; 1 tbsp Thai red curry paste; 1 tsp minced garlic; 1 tsp minced ginger; 1 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp rice vinegar; ½ cup water; cucumber slices (or other greens of choice); green onions or coriander; sesame seeds

Description

Thai Tofu Satay Skewers that is perfect for BBQ and grilling for the summer. With a peanut sauce that will keep you coming back for more!

Ingredients

Units Scale

400 g firm tofu
10 skewers
100 g mushroom (I used cremini mushroom, but you can use other types of mushroom)
1/2 cup coconut milk
2 tbsp peanut butter
1 tsp Thai red curry paste
1 tbsp maple syrup
1 tbsp soy sauce

Peanut Sauce

2/3 cup coconut milk
2 tbsp peanut butter
1 tbsp Thai red curry paste
1 tsp minced garlic
1 tsp minced ginger
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar
1/2 cup water

Garnish (optional)

cucumber slices (or other greens of choice)
green onions or coriander
sesame seeds

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Instructions

Make the Thai Tofu Satay Skewers

Press the tofu to squeeze out excess water. Cut the tofu into small square cubes, roughly the same size. Wash the mushroom and cut into similar sizes with the tofu.
Soak your skewers in cold water for about 10 minutes. This will prevent the skewers from burning while baking.
In a bowl, combine the ingredients to make the satay marinade and mix well. Coat the tofu cubes and mushrooms with the marinade sauce and let them sit about 10 minutes.
Preheat the oven to 200°C (392°F).
Place the tofu cubes and mushroom on the skewers. Use 4-5 pieces for each skewers.
Place the skewers on a lined baking sheet and bake for 20-25 minutes, or until the tofu is golden brown and crispy.

Make the Thai Peanut sauce

While the skewers are baking, prepare the peanut sauce. In a saucepan, combine coconut milk, peanut butter, Thai red curry paste, minced garlic, minced ginger, soy sauce, maple syrup, vinegar, and water. Simmer on low heat, stirring occasionally, until the sauce thickens.
Once the skewers are ready, remove them from the oven and serve them on a plate with rice, cucumber slices, peanut sauce, and garnish with green onions or coriander and sesame seeds.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilling, Airfrying
Cuisine: Thai

Keywords: grill, oil-free, peanut sauce, satay sauce, summer meal, thai food, thai peanut sauce, tofu, tofu satay, vegan chicken satay, gluten-free, vegan BBQ, tofu skewers