Tofu Satay Skewers
Grilled tofu skewers with lemongrass and ginger, served with creamy coconut-coriander sauce. A Southeast Asian staple combining turmeric warmth and soy depth.
TOTAL TIME
1 hr 36 min
ACTIVE TIME
18 min
QUANTITY
4 skewers · ~1.3 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/17
Tools0/18
Ingredients0/17 gathered · 4 servings
4clove
20g
2piece
2piece
3tbsp
1tbsp
1tsp
1tsp
1tsp
2tbsp
600g120g
200ml
1tbsp
0.25tsp
2piece
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4clove | — | — | |
| 2 | | 20g | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 3tbsp | — | — | |
| 6 | | 1tbsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 2tbsp | — | — | |
| 11 | | 600g | — | — | |
| 12 | 120g | — | — | ||
| 13 | | 200ml | — | — | |
| 14 | | 1tbsp | — | — | |
| 15 | | 0.25tsp | — | — | |
| 16 | | 2piece | — | — | |
| 17 | | 2tbsp | — | — |
Tools20 items
Serveware1 item
Procedure56 steps
1 of 56
Lay the garlic cloves on the chopping board.
Garlic clove · 4 clove
⏱ 5s
ResultGarlic clove2 of 56
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves5 of 56
Lay the ginger on the board.
Fresh ginger · 20 g⏱ 5s
ResultFresh ginger6 of 56
Scrape off the skin with the edge of the spoon.
⏱ 30s
ResultPeeled fresh ginger8 of 56
Lay the lemongrass on the board.
Lemongrass stalk · 2 piece⏱ 5s
ResultLemongrass stalk9 of 56
Cut off the dry tops and root ends and peel away the tough outer layers.
⏱ 40s
ResultTrimmed lemongrass10 of 56
Chop the pale inner part very finely.
⏱ 1 min
ResultFinely chopped lemongrass12 of 56
Lay one chilli on the board.
Red chilli · 1 piece⏱ 5s
ResultRed chilli13 of 56
Halve it, scrape out the seeds and chop it finely.
⏱ 40s
ResultFinely chopped red chilli15 of 56
Add 2 tablespoons of the soy sauce.
Soy sauce · 2 tbsp
⏱ 5s
ResultAromatics and soy16 of 56
Add the sesame oil.
Sesame oil · 1 tbsp⏱ 5s
ResultMarinade with sesame17 of 56
Add the turmeric.
Ground turmeric · 1 tsp⏱ 5s
ResultMarinade with turmeric18 of 56
Add half a teaspoon of the cumin.
Ground cumin · 0.5 tsp⏱ 5s
ResultMarinade with cumin19 of 56
Add half a teaspoon of the ground coriander.
Ground coriander · 0.5 tsp⏱ 5s
ResultMarinade with coriander20 of 56
Add 1 tablespoon of the sugar.
Light brown sugar · 1 tbsp⏱ 5s
ResultUnmixed marinade21 of 56
Stir into a smooth marinade.
⏱ 30s
ResultSatay marinade22 of 56
Lay the tofu on the baking tray on a thick pad of kitchen paper.
Firm tofu · 600 g
⏱ 10s
ResultFirm tofu23 of 56
Press it firmly all over with more kitchen paper until the surface is as dry as you can get it.
⏱ 2 min
ResultPressed tofu24 of 56
Cut it into 24 cubes, about 3 cm across.
⏱ 1 min 30s
ResultTofu cubes25 of 56
Add the cubes to the marinade, leaving the paper behind.
⏱ 20s
ResultTofu in marinade26 of 56
Turn them gently until coated.
⏱ 40s
ResultCoated tofu27 of 56
Cover the bowl with cling film.
⏱ 10s
28 of 56
Put it in the fridge.
⏱ 10s
ResultCoated tofu29 of 56
Marinate for at least 1 hour.
⏱ 1 hr
ResultMarinated tofu30 of 56
Meanwhile, put the peanut butter in the small saucepan.
Natural peanut butter · 120 g
⏱ 15s
ResultNatural peanut butter31 of 56
Add the coconut milk.
Coconut milk · 200 ml⏱ 10s
ResultPeanut and coconut32 of 56
Add the rest of the soy sauce.
Soy sauce · 1 tbsp⏱ 5s
ResultPeanut coconut sauce base33 of 56
Add the tamarind.
Tamarind paste · 1 tbsp⏱ 5s
ResultSauce with tamarind34 of 56
Add the rest of the sugar.
Light brown sugar · 1 tbsp⏱ 5s
ResultSweetened sauce35 of 56
Add the rest of the cumin.
Ground cumin · 0.5 tsp⏱ 5s
ResultSauce with cumin36 of 56
Add the rest of the ground coriander.
Ground coriander · 0.5 tsp⏱ 5s
ResultSpiced sauce37 of 56
Add the salt.
Salt · 0.25 tsp⏱ 5s
ResultRaw satay sauce38 of 56
Stir over a medium-low heat for about 6 minutes, until smooth and thick enough to coat the spoon, then take off the heat.
⏱ 6 min
ResultPeanut sauce39 of 56
Lay the second chilli on the board.
Red chilli · 1 piece⏱ 5s
ResultRed chilli40 of 56
Halve it, scrape out the seeds and chop it finely.
⏱ 40s
ResultFinely chopped red chilli41 of 56
Stir it into the sauce.
⏱ 5s
ResultPeanut sauce with chilli42 of 56
Lay one lime on the board.
Lime · 1 piece⏱ 5s
ResultLime44 of 56
Squeeze the juice into the sauce, catching the pips, and stir.
⏱ 20s
ResultSatay sauceused in step 5445 of 56
Turn the oven to 220 °C (200 °C fan).
⏱ 15 min
46 of 56
Line a second baking tray with baking paper.
⏱ 20s
47 of 56
Take the tofu out of the fridge and uncover it.
⏱ 10s
ResultMarinated tofu48 of 56
Thread 3 cubes onto each of 8 metal skewers and lay them on the lined tray.
⏱ 3 min
ResultTofu skewers49 of 56
Drizzle the oil over them.
Vegetable oil · 2 tbsp⏱ 15s
ResultOiled skewers50 of 56
Using oven gloves, put the baking tray in the oven.
⏱ 10s
ResultOiled skewers51 of 56
Roast for 20 minutes, turning once with the tongs, until golden and charred at the edges.
⏱ 20 min
ResultRoasted tofu skewers52 of 56
Using oven gloves, take the baking tray out.
⏱ 10s
ResultRoasted tofu skewers53 of 56
Lift the skewers onto the serving platter.
⏱ 20s
ResultRoasted tofu skewers54 of 56
Spoon the satay sauce into a pool at one end.
⏱ 20s
ResultSkewers and sauce55 of 56
Lay the second lime on the board.
Lime · 1 piece⏱ 5s
ResultLimeTotal Time1 hr 36 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 2 | Garlic clovestep 1 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 3 | Peeled garlic clovesstep 2 | | Chop them finely.⏱ 45sResultChopped garlic |
| 4 | Chopped garlicstep 3 | | Put the garlic in the large bowl.⏱ 5sResultChopped garlic |
| 5 | 20 g | | Lay the ginger on the board.⏱ 5sResultFresh ginger |
| 6 | Fresh gingerstep 5 | | Scrape off the skin with the edge of the spoon.⏱ 30sResultPeeled fresh ginger |
| 7 | Peeled fresh gingerstep 6 |  | Grate it finely into the bowl.⏱ 30sResultGarlic and ginger |
| 8 | 2 piece | | Lay the lemongrass on the board.⏱ 5sResultLemongrass stalk |
| 9 | Lemongrass stalkstep 8 | | Cut off the dry tops and root ends and peel away the tough outer layers.⏱ 40sResultTrimmed lemongrass |
| 10 | Trimmed lemongrassstep 9 | | Chop the pale inner part very finely.⏱ 1 minResultFinely chopped lemongrass |
| 11 | Finely chopped lemongrassstep 10 | | Add it to the bowl.⏱ 5sResultAromatics |
| 12 | 1 piece | | Lay one chilli on the board.⏱ 5sResultRed chilli |
| 13 | Red chillistep 12 | | Halve it, scrape out the seeds and chop it finely.⏱ 40sResultFinely chopped red chilli |
| 14 | Finely chopped red chillistep 13 | | Add it to the bowl.⏱ 5sResultAromatics with chilli |
| 15 | 2 tbsp | | Add 2 tablespoons of the soy sauce.⏱ 5sResultAromatics and soy |
| 16 | 1 tbsp | | Add the sesame oil.⏱ 5sResultMarinade with sesame |
| 17 | 1 tsp | | Add the turmeric.⏱ 5sResultMarinade with turmeric |
| 18 | 0.5 tsp | | Add half a teaspoon of the cumin.⏱ 5sResultMarinade with cumin |
| 19 | 0.5 tsp | | Add half a teaspoon of the ground coriander.⏱ 5sResultMarinade with coriander |
| 20 | 1 tbsp | | Add 1 tablespoon of the sugar.⏱ 5sResultUnmixed marinade |
| 21 | — | | Stir into a smooth marinade.⏱ 30sResultSatay marinade |
| 22 | 600 g | | Lay the tofu on the baking tray on a thick pad of kitchen paper.⏱ 10sResultFirm tofu |
| 23 | — | | Press it firmly all over with more kitchen paper until the surface is as dry as you can get it.⏱ 2 minResultPressed tofu |
| 24 | — | | Cut it into 24 cubes, about 3 cm across.⏱ 1 min 30sResultTofu cubes |
| 25 | Tofu cubesstep 24 | | Add the cubes to the marinade, leaving the paper behind.⏱ 20sResultTofu in marinade |
| 26 | — | | Turn them gently until coated.⏱ 40sResultCoated tofu |
| 27 | — | | Cover the bowl with cling film.⏱ 10s |
| 28 | — | | Put it in the fridge.⏱ 10sResultCoated tofu |
| 29 | — | | Marinate for at least 1 hour.⏱ 1 hrResultMarinated tofu |
| 30 | 120 g | | Meanwhile, put the peanut butter in the small saucepan.⏱ 15sResultNatural peanut butter |
| 31 | 200 ml | | Add the coconut milk.⏱ 10sResultPeanut and coconut |
| 32 | 1 tbsp | | Add the rest of the soy sauce.⏱ 5sResultPeanut coconut sauce base |
| 33 | 1 tbsp | | Add the tamarind.⏱ 5sResultSauce with tamarind |
| 34 | 1 tbsp | | Add the rest of the sugar.⏱ 5sResultSweetened sauce |
| 35 | 0.5 tsp | | Add the rest of the cumin.⏱ 5sResultSauce with cumin |
| 36 | 0.5 tsp | | Add the rest of the ground coriander.⏱ 5sResultSpiced sauce |
| 37 | 0.25 tsp | | Add the salt.⏱ 5sResultRaw satay sauce |
| 38 | — | | Stir over a medium-low heat for about 6 minutes, until smooth and thick enough to coat the spoon, then take off the heat.⏱ 6 minResultPeanut sauce |
| 39 | 1 piece | | Lay the second chilli on the board.⏱ 5sResultRed chilli |
| 40 | Red chillistep 39 | | Halve it, scrape out the seeds and chop it finely.⏱ 40sResultFinely chopped red chilli |
| 41 | Finely chopped red chillistep 40 | | Stir it into the sauce.⏱ 5sResultPeanut sauce with chilli |
| 42 | 1 piece | | Lay one lime on the board.⏱ 5sResultLime |
| 43 | Limestep 42 | | Cut it in half.⏱ 10sResultLime halves |
| 44 | Lime halvesstep 43 | | Squeeze the juice into the sauce, catching the pips, and stir.⏱ 20sResultSatay sauceused in step 54 |
| 45 | — | | Turn the oven to 220 °C (200 °C fan).⏱ 15 min |
| 46 | — | | Line a second baking tray with baking paper.⏱ 20s |
| 47 | — | | Take the tofu out of the fridge and uncover it.⏱ 10sResultMarinated tofu |
| 48 | Marinated tofustep 47 | | Thread 3 cubes onto each of 8 metal skewers and lay them on the lined tray.⏱ 3 minResultTofu skewers |
| 49 | 2 tbsp | | Drizzle the oil over them.⏱ 15sResultOiled skewers |
| 50 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultOiled skewers |
| 51 | — | | Roast for 20 minutes, turning once with the tongs, until golden and charred at the edges.⏱ 20 minResultRoasted tofu skewers |
| 52 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultRoasted tofu skewers |
| 53 | Roasted tofu skewersstep 52 | | Lift the skewers onto the serving platter.⏱ 20sResultRoasted tofu skewers |
| 54 | Satay saucestep 44 | | Spoon the satay sauce into a pool at one end.⏱ 20sResultSkewers and sauce |
| 55 | 1 piece | | Lay the second lime on the board.⏱ 5sResultLime |
| 56 | Limestep 55 | | Cut it into 4 wedges.⏱ 20sResultLime wedges |
| Total Time | 1 hr 36 min | ||
Serving
- Tuck the lime wedges around the skewers and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 685kcal | |
| 34g | |
| 52g | |
| 17g | |
| 31g | |
| 12g | |
| 7g | |
| 979mg |
Ingredients0/17
Tools0/18
Recipe
Tofu Satay Skewers
Grilled tofu skewers with lemongrass and ginger, served with creamy coconut-coriander sauce. A Southeast Asian staple combining turmeric warmth and soy depth.
What you’ll doYou will chop garlic, ginger, lemongrass and chilli into a soy, sesame and spice marinade and leave pressed cubes of tofu in it for at least an hour. Simmer a peanut sauce with coconut milk, tamarind, soy and spices, then finish it with chilli and lime. Thread the tofu onto metal skewers, drizzle with oil and roast at 220 °C for 20 minutes, turning once, and serve with the sauce and lime wedges.
Serves4
Total1 hr 36 min
LevelMedium
Ingredients
- Garlic clove4 clove
- Fresh ginger20 g
- Lemongrass stalk2 piece
- Red chilli2 piece
- Soy sauce3 tbsp
- Sesame oil1 tbsp
- Ground turmeric1 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Light brown sugar2 tbsp
- Firm tofu600 g
- Natural peanut butter120 g
- Coconut milk200 ml
- Tamarind paste1 tbsp
- Salt0.25 tsp
- Lime2 piece
- Vegetable oil2 tbsp
Tools
Metal skewersSpoonTongsLarge serving platterOvenSmall saucepanChef's knifeMicroplane zesterLarge bowlCling filmCitrus juicerWooden spoonTofu cubes tray (baking tray)Tofu skewers tray (baking tray)RefrigeratorBaking paperKitchen paperOven gloveChopping boardMicroplane
Method
1
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 4 clove
2
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 1
3
Chop them finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 2
4
Put the garlic in the large bowl.
5sLarge bowlChopped garlic · step 3
5
Lay the ginger on the board.
5sChopping boardFresh ginger · 20 g
6
Scrape off the skin with the edge of the spoon.
30sChopping board, Chefs knifeFresh ginger · step 5
7
Grate it finely into the bowl.
30sLarge bowl, MicroplanePeeled fresh ginger · step 6
8
Lay the lemongrass on the board.
5sChopping boardLemongrass stalk · 2 piece
9
Cut off the dry tops and root ends and peel away the tough outer layers.
40sChopping board, Chefs knifeLemongrass stalk · step 8
10
Chop the pale inner part very finely.
1 minChopping board, Chefs knifeTrimmed lemongrass · step 9
11
Add it to the bowl.
5sLarge bowlFinely chopped lemongrass · step 10
12
Lay one chilli on the board.
5sChopping boardRed chilli · 1 piece
13
Halve it, scrape out the seeds and chop it finely.
40sChopping board, Chefs knifeRed chilli · step 12
14
Add it to the bowl.
5sLarge bowlFinely chopped red chilli · step 13
15
Add 2 tablespoons of the soy sauce.
5sLarge bowlSoy sauce · 2 tbsp
16
Add the sesame oil.
5sLarge bowlSesame oil · 1 tbsp
17
Add the turmeric.
5sLarge bowlGround turmeric · 1 tsp
18
Add half a teaspoon of the cumin.
5sLarge bowlGround cumin · 0.5 tsp
19
Add half a teaspoon of the ground coriander.
5sLarge bowlGround coriander · 0.5 tsp
20
Add 1 tablespoon of the sugar.
5sLarge bowlLight brown sugar · 1 tbsp
21
Stir into a smooth marinade.
30sLarge bowl, Spoon
22
Lay the tofu on the baking tray on a thick pad of kitchen paper.
10sTofu cubes tray (baking tray), Kitchen paperFirm tofu · 600 g
23
Press it firmly all over with more kitchen paper until the surface is as dry as you can get it.
2 minTofu cubes tray (baking tray), Kitchen paper
24
Cut it into 24 cubes, about 3 cm across.
1 min 30sTofu cubes tray (baking tray), Chefs knife
25
Add the cubes to the marinade, leaving the paper behind.
20sLarge bowlTofu cubes · step 24
26
Turn them gently until coated.
40sLarge bowl, Spoon
27
Cover the bowl with cling film.
10sLarge bowl, Cling film
28
Put it in the fridge.
10sLarge bowl, Refrigerator
29
Marinate for at least 1 hour.
1 hrLarge bowl
30
Meanwhile, put the peanut butter in the small saucepan.
15sSmall saucepanNatural peanut butter · 120 g
31
Add the coconut milk.
10sSmall saucepanCoconut milk · 200 ml
32
Add the rest of the soy sauce.
5sSmall saucepanSoy sauce · 1 tbsp
33
Add the tamarind.
5sSmall saucepanTamarind paste · 1 tbsp
34
Add the rest of the sugar.
5sSmall saucepanLight brown sugar · 1 tbsp
35
Add the rest of the cumin.
5sSmall saucepanGround cumin · 0.5 tsp
36
Add the rest of the ground coriander.
5sSmall saucepanGround coriander · 0.5 tsp
37
Add the salt.
5sSmall saucepanSalt · 0.25 tsp
38
Stir over a medium-low heat for about 6 minutes, until smooth and thick enough to coat the spoon, then take off the heat.
6 minSmall saucepan, Wooden spoon
39
Lay the second chilli on the board.
5sChopping boardRed chilli · 1 piece
40
Halve it, scrape out the seeds and chop it finely.
40sChopping board, Chefs knifeRed chilli · step 39
41
Stir it into the sauce.
5sSmall saucepanFinely chopped red chilli · step 40
42
Lay one lime on the board.
5sChopping boardLime · 1 piece
43
Cut it in half.
10sChopping board, Chefs knifeLime · step 42
44
Squeeze the juice into the sauce, catching the pips, and stir.
Result · Satay sauce · used in step 54
20sSmall saucepan, Citrus juicerLime halves · step 43
45
Turn the oven to 220 °C (200 °C fan).
220°C15 minOven
46
Line a second baking tray with baking paper.
20sTofu skewers tray (baking tray), Baking paper
47
Take the tofu out of the fridge and uncover it.
10sLarge bowl, Refrigerator, Cling film
48
Thread 3 cubes onto each of 8 metal skewers and lay them on the lined tray.
3 minTofu skewers tray (baking tray), Metal skewersMarinated tofu · step 47
49
Drizzle the oil over them.
15sTofu skewers tray (baking tray), SpoonVegetable oil · 2 tbsp
50
Using oven gloves, put the baking tray in the oven.
10sTofu skewers tray (baking tray), Oven, Oven glove
51
Roast for 20 minutes, turning once with the tongs, until golden and charred at the edges.
220°C20 minTofu skewers tray (baking tray), Tongs
52
Using oven gloves, take the baking tray out.
10sTofu skewers tray (baking tray), Oven, Oven glove
53
Lift the skewers onto the serving platter.
20sLarge serving platter, TongsRoasted tofu skewers · step 52
54
Spoon the satay sauce into a pool at one end.
20sLarge serving platter, SpoonSatay sauce · step 44
55
Lay the second lime on the board.
5sChopping boardLime · 1 piece
56
Cut it into 4 wedges.
20sChopping board, Chefs knifeLime · step 55
57
Tuck the lime wedges around the skewers and serve.
Result · Tofu Satay Skewers
10sLarge serving platterLime wedges · step 56
Printed 6 October 2026