Thai Tofu Satay with Peanut Sauce & Thai Cucumber Salad

This Vegan Thai Tofu Satay is packed with bold, savory flavors and served with a creamy peanut dipping sauce and a crisp Thai cucumber salad. Marinated in coconut milk, Thai curry, garlic, ginger, and warm spices, the tofu develops incredible flavor before being grilled or baked until lightly charred. It's a delicious plant-based dinner that's perfect for summer cookouts, meal prep, or an easy weeknight meal.

Prep Time: 30 minutes (plus marinating) | Cook Time: 20 minutes | Total Time: 50 minutes (plus marinating) | Servings: 4

Ingredients

For the Tofu Satay

• 2 (14-ounce) blocks extra-firm tofu, pressed for at least 30 minutes

• 1 cup full-fat coconut milk

• 2 tablespoons red Thai curry paste

• 2 tablespoons tamari or soy sauce

• 1 tablespoon maple syrup

• 1 tablespoon fresh lime juice

• 3 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• ½ teaspoon turmeric

• ¼ teaspoon black pepper

• 1 tablespoon neutral oil

Peanut Sauce

• ½ cup natural creamy peanut butter

• ¼ cup coconut milk

• 2 tablespoons tamari

• 1 tablespoon maple syrup

• 1 tablespoon fresh lime juice

• 1 teaspoon rice vinegar

• 1 teaspoon red curry paste

• 1 teaspoon grated ginger

• 1 garlic clove, finely grated

• 2–4 tablespoons warm water, as needed

Thai Cucumber Salad

• 2 English cucumbers, halved, seeded and sliced

• ¼ shallot, very thinly sliced

• 1 serrano pepper

• ¼ cup chopped fresh cilantro

• 2 tablespoons roasted peanuts, chopped

• 1 tablespoon toasted sesame seeds (optional)

Dressing

• 2 tablespoons rice vinegar

• 1 tablespoon fresh lime juice

• 1 tablespoon maple syrup

• 1 tablespoon tamari

• 1 teaspoon toasted sesame oil

• ½ teaspoon red pepper flakes (optional)

Instructions

Prepare the Tofu

1. Press the tofu for at least 30 minutes to remove excess moisture.

2. Slice each block into 8 long strips or large cubes suitable for skewers.

3. If using wooden skewers, soak them in water for 30 minutes.

Marinate

1. In a shallow dish, whisk together the coconut milk, curry paste, tamari, maple syrup, lime juice, garlic, ginger, coriander, cumin, turmeric, black pepper, and oil.

2. Add the tofu and gently coat every piece.

3. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.

Make the Peanut Sauce

1. Whisk together the peanut butter, coconut milk, tamari, maple syrup, lime juice, rice vinegar, curry paste, ginger, and garlic.

2. Add warm water a tablespoon at a time until the sauce reaches a smooth, pourable consistency.

Make the Thai Cucumber Salad

1. Combine the cucumbers, red onion, cilantro, peanuts, and sesame seeds in a large bowl.

2. Whisk together all dressing ingredients.

3. Toss with the vegetables just before serving to keep everything crisp.

Cook the Tofu

Grill Method

• Heat the grill to medium-high.

• Thread tofu onto skewers.

• Grill for 3–4 minutes per side until lightly charred.

Oven Method

• Preheat oven to 425°F (220°C).

• Arrange tofu on a parchment-lined baking sheet.

• Bake for 15 minutes, flip, then bake another 8–10 minutes until golden around the edges.

Air Fryer Method

• Cook at 400°F for 12–15 minutes, flipping halfway through.

To Serve

Arrange the tofu satay over jasmine rice or coconut rice alongside the Thai cucumber salad. Garnish with chopped peanuts, fresh cilantro, sliced green onions, and lime wedges. Serve the warm peanut sauce on the side for dipping or drizzle it over everything before serving.

Tips

• Freeze and thaw the tofu before pressing for an even meatier texture.

• Add grilled pineapple or bell peppers for extra color and sweetness.

• For a nut-free version, substitute sunflower seed butter for the peanut butter.

• Leftovers keep well in the refrigerator for up to 4 days and are excellent for meal prep.

Serving Suggestions

Pair this meal with fresh spring rolls, steamed edamame, grilled bok choy, or a simple mango sticky rice for dessert.

If you're looking for a flavorful, protein-packed plant-based dinner, this Vegan Thai Tofu Satay is guaranteed to become a favorite. Tender tofu is marinated in creamy coconut milk, Thai red curry paste, garlic, ginger, and warming spices before being grilled, baked, or air fried until perfectly golden. It's served alongside a rich, creamy peanut dipping sauce and a crisp Thai cucumber salad that adds the perfect balance of freshness and tang. This easy vegan recipe delivers all the bold flavors of traditional Thai satay while using simple ingredients you can find at most grocery stores. Whether you're planning a summer barbecue, meal prepping lunches, or looking for a healthy weeknight dinner, this tofu satay is both satisfying and easy to make. Serve it over jasmine rice or coconut rice for a complete meal that's naturally dairy-free and packed with vibrant Thai-inspired flavors.