Grilled Ginger Soy Tofu Satay with Thai Peanut Sauce
Enjoy perfectly grilled tofu skewers with a flavorful ginger soy marinade, paired with a creamy, spicy Thai peanut sauce!
Equipment
- Shallow dish or resealable plastic bag
- Grill or grill pan
- Skewers (soaked in water for 30 minutes)
Ingredients
For the Ginger Soy Marinade:
- ⅓ cup 80 ml soy sauce or tamari
- ⅓ cup 80 ml rice vinegar
- ⅓ cup 80 ml water
- 1 teaspoon ground ginger
- 1 block 12 to 16 ounces, or 336 to 448 g extra-firm tofu, drained and pressed
For the Simple Thai Peanut Dipping Sauce:
- ½ cup 128 g peanut butter
- ½ cup 120 ml peanut oil
- ⅓ cup 53 g chopped scallion (white and green parts)
- 2 tablespoons 30 ml soy sauce or tamari
- 1 teaspoon dried red pepper flakes
Instructions
For the Marinade:
- Whisk together the soy sauce, rice vinegar, water, and ginger in a shallow dish or resealable bag.
- Slice the tofu lengthwise into 6 pieces, then cut each piece in half lengthwise for a total of 12 strips.
- Place the tofu strips in the marinade and let sit for 30 minutes.
- Avoid over-marinating to prevent excessive saltiness.
- Thread each tofu strip carefully onto a soaked skewer.
For Grilling:
- Preheat an indoor grill, grill pan, or barbecue to high heat.
- Grill the tofu for about 1–2 minutes per side, turning four times for even grill marks.
For the Sauce:
- In a blender, combine peanut butter, peanut oil, scallions, soy sauce, and red pepper flakes.
- Purée until smooth.
- Serve the dipping sauce alongside the grilled tofu skewers.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a chilled Riesling or Gewürztraminer to balance the spice and complement the peanut sauce.
Pair with a chilled Riesling or Gewürztraminer to balance the spice and complement the peanut sauce.
Nutritional Information
Calories: 215 kcal | Carbohydrates: 8 g | Protein: 7 g | Fat: 18 g | Sugar: 1 g | Salt: 0.6 g
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