Tofu Satay & Peanut Sauce

Do you ever go to restaurants and order something that’s always delicious but it never really occurs to you to make it yourself? That’s how my relationship with tofu satay was . . . until tonight, when I made some and holy shit, it’s just as good as what you get at a Thai place and so easy to make.

I followed this recipe from Vegetarian Times but made some changes to the tofu part, like so:


  • one 14-ounce package (organic) extra-firm tofu: cut into quarters lengthwise, then cut each quarter in half lengthwise, then cut each piece in half widthwise
  • 1/2 cup tamari
  • 1 teaspoon turmeric


Mix tamari and turmeric well in a bowl, add tofu, lightly shake to coat all tofu with tamari/turmeric mixture, cover, and refrigerate for a few hours or overnight. Shake the bowl occasionally and flip the tofu pieces once.

Preheat oven to 400F and generously oil a baking sheet. Drain tofu and stick on skewers (I used four). Place on baking sheet and bake for 20 minutes. Flip and bake another 20 minutes.

For the sauce, I followed the VT recipe exactly.

Holy shit you guys. Ben is working tonight so it’s just me and Soren and we devoured these things. I felt bad because Soren asked for more and there wasn’t any, so now he’s eating lima beans, which he loves for some reason. (Full disclosure: While at the store earlier, he declared that he only likes to eat “white food.” Whatever, guy.)