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Thai Tofu Satay


These tofu skewers are a perfect meat free alternative. Easy to make and full of flavor. 



Peanut Sauce:

  • 1/2 cup creamy peanut butter
  • 1/4 cup pure maple syrup
  • 1/4 cup lime juice
  • 1 tbs tamari
  • 1 tbs sriracha
  • 2 tsp minced fresh ginger
  • 1 garlic clove, minced


  • 2 tbs vegetable oil, plus more as needed
  • 1 (16-ounce) package extra firm tofu, pressed and cut into 1-inch cubes
  • 1 tbs tamari
  • 2 tbs pure maple syrup
  • 1 tbs lime juice
  • 1 tsp ground turmeric
  • 1 tsp sriracha
  • Lime wedges, for serving

Optional garnishes:

  • White or black sesame seeds
  • Chopped fresh cilantro
  • Crushed peanuts


  • Make the peanut sauce: in a food processor, combine all the peanut sauce ingredients and blend until smooth. Transfer to a few small dishes for sipping and set aside.
  • Make the tofu: in a large nonstick skillet, heat the oil over medium-high heat. When it simmers, working in batches, add the tofu and sear for 2-3 minutes per side, until golden and crispy, using a spatula or tongs to rotate the tofu so that all sides are cooked. Add more oil as needed between batches.
  • Meanshile, whisk together the tamari, maple syrup, lime juice, turmeric, and sriracha in a small bowl. Add all the seared tofu to the pan if it’s not there already, then add the tamari mixture, stir to coat, and cook for about 3 minutes more to warm through.
  • Turn off the heat and thread the tofu cubes onto skewers. Serve with the peanut sauce, lime wedges, and optional garnishes.


Make-ahead tip: the peanut sauce can be made in advance and stored in an airtight container in the refrigerator for up to 5 days.

Make it gluten-free: use gluten-free tamari.