Tofu Satay with Peanut Dipping Sauce over Cabbage Slaw

Tofu Satay with Peanut Sauce

Makes about 8-12 skewers. Serve as appetizers or serve as dinner over rice.
Course Appetizer
Cuisine Chinese
Servings 8
Calories 244 kcal
Author Debi


  • 1 package extra firm tofu 14-20 ounce, sliced lengthwise into ½ inch thick slices, and in half width-wise, if desired, about 8-12 slices
  • wooden skewers as many as you have slices
  • 1 teaspoon grapeseed oil or other light tasting oil
  • ¼ cup low-sodium vegetable broth
  • ½ cup canned unsweetened coconut milk light or regular
  • ¼ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • 1 garlic clove crushed, if desired
  • 1 ½ teaspoon toasted sesame oil
  • ½ cup hot water
  • ¼ cup canned unsweetened coconut milk light or regular
  • 1 cup roasted unsalted peanuts or ½ cup natural peanut butter
  • 2 tablespoon honey or maple syrup
  • 2 tablespoons soy sauce
  • ¼ - ½ teaspoon Sriracha sauce rooster, optional
  • SLAW
  • 1 cup finely shredded green cabbage
  • 1 large handful mung bean sprouts
  • ½ cup finely shredded carrots
  • 2 green onions sliced
  • 1 teaspoon toasted sesame seeds*
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon toasted sesame oil


  1. I prefer tofu that isn’t packed in water; it’s easier to use, and I find that it tastes better. But, if all you can find is the water packed variety that will work nicely.

  2. If your tofu is water packed, layer your cutting board with a clean cotton towel and three layers of paper towels. Place tofu slices on top of the towels. Place a layer of three more paper towels on top of tofu, and cover with another cotton towel. Carefully place another cutting board or cookie sheet on top of the towels. Stack something heavy on top of the board, like a cast iron skillet, a large can of beans, heavy bowl or other weight to press down on tofu. Let sit for at least fifteen minutes, and up to one hour.

  3. If your tofu isn't water packed, continue on with the recipe.

  4. Thread 1 tofu piece lengthwise onto the wooden skewer.

  5. For the marinade: Whisk all marinade ingredients in a 13x9-inch pan. Place tofu skewers in marinade and spoon marinade over the top of the tofu. Let stand for 1-2 hours at room temperature, or cover and refrigerate up to 1 day.

  6. For the sauce: While your tofu is marinating, make the sauce. Blend all sauce ingredients in blender until smooth. Taste adding salt and pepper if desired. Sauce may be heated in a small saucepan over medium-low heat or in the microwave if desired.

  7. For the Cabbage Slaw: Toss together all slaw ingredients together in a large bowl to coat, and refrigerate until ready to use.

  8. For Satay: Heat a large non-stick skillet or grill pan over medium-high heat. Add oil to pan, and heat until the oil begins to shimmer. Place the tofu skewers in the pan and pour a little of the marinade over the top. Cook until tofu releases from the pan and is golden brown, about 4 minutes. Flip tofu skewer over and pour a little more of the marinade over the top. Cook about 4 minutes again checking for golden brown.

  9. Serve tofu satay skewers over cabbage slaw with Peanut Sauce for dipping.

Recipe Notes

*To toast sesame seeds, place a heavy dry skillet over medium-high heat. Add sesame seeds, and cook about 3-5 minutes, shaking the pan occasionally. They are ready once they darken and become fragrant.

Nutrition Facts
Tofu Satay with Peanut Sauce
Amount Per Serving
Calories 244 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Sodium 297mg13%
Potassium 224mg6%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 9g18%
Vitamin A 1430IU29%
Vitamin C 4.5mg5%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.