Grilled Thai Tofu Satay with Peanut Sauce

When most people think of satay, they picture chicken or beef sizzling over hot coals. But satay has always been about the marinade, the open flame, and that peanut sauce, and none of those things require meat. This tofu version is adapted from our Chicken Satay recipe and works as a standalone dish in its own right, not a substitution or an afterthought. The tofu absorbs the coconut milk and curry paste marinade deeply, chars beautifully on the grill, and pairs with the same peanut sauce that makes the chicken version so good. It is a dish that works for the whole table, whether you are cooking for vegans, vegetarians, or simply anyone who wants something genuinely flavourful off the grill.

The Origins of Satay

Satay has a long history across Southeast Asia, rooted in the Indonesian archipelago and shaped by centuries of Arab, Indian, and Chinese trading influence across the region. In Thailand it was adopted and adapted into something distinctly its own, with coconut milk, lemongrass, galangal, and curry paste woven into both the marinade and the sauce. For the full story of how satay became one of Thailand's most iconic street foods, head to our Chicken Satay blog. This version starts from the same culinary tradition and follows the same principles, bold marinade, direct heat, peanut sauce, balance.

Why Tofu Works So Well Here

Tofu is genuinely well suited to satay, and not just as a meat-free alternative. Unlike chicken, which brings its own flavour to the marinade, tofu acts as a blank canvas. It absorbs the coconut milk, curry paste, turmeric, and palm sugar deeply and carries those flavours through the cooking process. The result is golden, lightly charred cubes with a caramelised exterior and a spiced interior that holds its own alongside the richness of the peanut sauce.

The key is pressing the tofu properly before marinating. The drier the surface, the more effectively it takes on the marinade and the better it chars on the grill. Extra-firm tofu is essential here, softer varieties will not hold their shape on the skewer or develop the crust you are looking for. The Tofoo brand comes pre-pressed and is a genuine time-saver. For other brands, press for at least 20–30 minutes before cutting.

Turmeric gives the tofu its distinctive golden colour and adds a subtle earthiness that works naturally alongside the curry paste. It is a key flavour component in Thai cooking rather than just a colouring agent, and it is worth using generously in the marinade.

The peanut sauce completes the dish. Toast the peanuts in a dry pan before crushing them, it draws out their natural oils and deepens the flavour in a way that using them straight from the bag does not. Tamarind provides the essential sourness that stops the sauce from being one-dimensional, and palm sugar rounds out the edges. Get those two elements in balance and the sauce will carry the whole plate.

Key Ingredients

Mae Jum Thai Yellow Curry Paste is used in both the marinade and the peanut sauce, giving warmth and aromatic depth to both. Yellow paste is milder and more fragrant than red or green, with a prominent turmeric and cumin base that suits tofu particularly well. Red curry paste will bring more heat, and Panang offers a richer, nuttier profile. All three work in this recipe so it is worth experimenting once you are comfortable with the original.

Coconut Milk should always be full-fat. It brings natural sweetness and creaminess to both the marinade and the sauce. Reduced-fat versions are too watery and will not give the same depth in either.

Tamarind is what gives the peanut sauce its characteristic tang. Use tamarind juice for a lighter sourness or puree for something more concentrated. If using puree, start with a smaller amount and adjust to taste.

Palm Sugar rounds out the sauce and the marinade without tipping them too sweet. Light brown sugar or coconut sugar work well as substitutes.

Perfect for BBQ Season

This recipe was designed with the BBQ in mind. The marinade caramelises beautifully over direct heat, the turmeric deepens in colour as the tofu chars, and the whole thing comes together in a way that feels entirely at home on a summer grill.

On a charcoal grill the smoke adds a layer of complexity that a grill pan cannot replicate. The edges of the tofu catch slightly, the palm sugar chars, and the result is a skewer that tastes genuinely considered rather than simply grilled. On a gas grill you get more control over the temperature, which is useful when cooking in batches for a crowd. The caramelisation is still there, just without the smokiness. Both are worth making.

The practical advantage of this recipe at a BBQ is that the marinade and peanut sauce can both be made well in advance. The tofu can be skewered and kept in the fridge until the grill is ready. Everything is prepared before anyone arrives, and the cooking itself takes minutes. For a mixed table of vegans and non-vegans, the same marinade works equally well on chicken, so you can run both versions simultaneously with no additional preparation.

One important note for grilling tofu: resist moving the skewers too early. Let them sit undisturbed on the grill until a proper crust forms before turning. Moving them too soon breaks the surface and you lose the char you have been building. Two minutes undisturbed per side, then turn.

Cooking Tips

Give the tofu as much marinating time as you can. Forty-five minutes is the minimum but two to three hours produces a noticeably deeper result. Tofu absorbs flavour gradually rather than quickly, so longer is always better here. Overnight in the fridge is ideal if you are preparing ahead for a BBQ or dinner party.

Make the peanut sauce before you start grilling and keep it on a low heat. It thickens as it sits, so if it becomes too thick, a small splash of water will bring it back to the right consistency. A vigorous boil will cause it to split, so keep the heat gentle throughout.

Brush any remaining marinade over the tofu as it cooks for an extra layer of flavour. The marinade will continue to caramelise on the surface as the heat builds, adding to the crust.

Serve immediately. Tofu satay is at its best straight off the grill, when the exterior is golden and the edges are just beginning to char. If cooking in batches, keep finished skewers in a low oven while the rest cook through.

Serving Suggestions

This dish works as a starter, a side, or a main course depending on the occasion. For a more complete plate, serve with steamed jasmine rice and the Nam Ajad cucumber relish from the Chicken Satay recipe. The sharp, vinegary relish cuts through the richness of the peanut sauce and brings the same balance to this dish that it does to the chicken version.

For a BBQ spread, these skewers sit naturally alongside grilled corn, aubergine, or peppers. For something more casual, the tofu can be taken off the skewer and tucked into lettuce cups or flatbreads. The peanut sauce works as a dressing in both cases.

How to Cook It

The full step-by-step recipe is in the recipe card below, but here is how the dish comes together.

Press and cut the tofu first, then make the marinade by combining coconut milk, yellow curry paste, turmeric, palm sugar, and salt until smooth. Add the tofu, coat thoroughly, and leave to marinate for at least 45 minutes, stirring once or twice during that time.

While the tofu marinates, make the peanut sauce. Fry the curry paste in coconut oil, build the sauce with coconut milk, soya sauce, tamarind, and palm sugar, then blend until smooth before stirring in the crushed peanuts. Leave on a low heat until ready to serve.

Thread 3 to 4 tofu cubes onto each soaked skewer, leaving a small gap between pieces. Grill on a hot grill pan or BBQ over medium-high heat for at least 2 minutes per side, turning carefully to cook all sides evenly, until golden with light char marks. Serve immediately with the peanut sauce alongside.

Final Thoughts

What makes this dish worth making is that it asks very little but gives a lot back. The technique is straightforward, the ingredients are mostly already in the cupboard, and yet the result, properly pressed tofu marinated in coconut milk and curry paste, grilled until golden, served with a tamarind peanut sauce, tastes like food that has been thought about carefully. That is what a good marinade does. It does the work quietly so that by the time the skewers come off the grill, everything is already in place. Give it the marinating time it needs, get the grill properly hot, and the rest takes care of itself.

If you enjoyed our traditional Thai Yellow curry paste recipe, please give this recipe a star rating and comment if you loved the flavours of this authentic dish! Check out our recipe page for more delicious dishes like this and subscribe for new recipes and posts. Always stay connected and follow us on Instagram and Facebook!