Satay Tofu Skewers

These tasty satay skewers will satisfy your spicy cravings! The cucumber salad with the fresh mint and basil leaves give a delightful cooling effect to counteract the heat of the chilli. A tip: leave the tofu to marinate in the fridge all day so when you get home you can start cooking immediately.

Preparation Time: 30 Minutes


(makes 8 skewers)

  • 350g extra firm tofu
  • Oil to fry


  • 135g peanut butter
  • 56g tomato sauce (ketchup)
  • 2 tbsps coconut cream
  • 2 tbsps lime juice
  • 1 garlic clove
  • 1/2 tsp grated fresh ginger
  • 1/2 red chilli, to taste and deseeded
  • 1 tsp kecap manis (sweet soy sauce)
  • 2 tbsps crushed peanuts (you can skip if you used crunchy peanut butter)


  • 120g cucumber
  • 15g basil leaves
  • 1 tbsp tightly packed mint leaves
  • 50g bean sprouts
  • 50g red onion
  • 1 tbsp lemon juice
  • Sliced red chilli (optional)


If you are using wooden skewers, soak them for 30 minutes in water to prevent them from burning on a barbecue or open grill.

Add all satay sauce ingredients except for the crushed peanuts to a processor and blend until combined and smooth. Add the crushed peanuts and stir. Transfer the sauce to a bowl and set it aside.

Chop up the tofu into small even 1cm cubes and add them to the bowl with the satay sauce. Carefully stir the tofu around until it is evenly covered.

Prepare the salad and toss in a bowl and divide between two plates.

Carefully thread the tofu cubes onto 8 bamboo skewers leaving room at the bottom of the skewer to hold.
Fry in a hot pan with a little bit of oil, on a barbeque or under the grill until all 8 tofu skewers are evenly browned on all sides.
Place 4 skewers on top of each salad and drizzle the extra satay sauce over the salad and skewers.
Serve immediately!

This recipes comes from Veggieful at