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Tofu & tempeh satay with peanut sauce
Javanese-style skewers of marinated tofu and tempeh, charred over high heat and served with a smooth, sweet peanut sauce
Satay smoke drifts along Javanese streets every evening, where sellers fan charcoal grills set up on the pavement and serve skewers with peanut sauce, rice cakes and sliced shallot. Tofu and tempeh are naturals for it: they drink up a sweet-savoury marinade of palm sugar, tamari, coriander and garlic and pick up dark, sticky char at the edges. The sauce here is cooked until smooth and glossy, sweeter and milder than the grainy dressing on gado-gado, made for dipping. Chef's tip: soak the bamboo skewers for 30 minutes and brush the satay with marinade as it grills — the sugar caramelises into the dark, slightly burnt edges that make satay taste like satay.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the skewers
- 14 oz extra-firm tofupressed, in 2.5 cm cubes
- 7 oz tempehin 2.5 cm cubes
- 3 shallots
- 3 cloves garlic
- 2 tsp ground coriander
- 1 ⅜ oz palm sugargrated; or dark brown sugar
- 2 tbsp vegetable oil
- 1 limejuiced
For the peanut sauce
- 5 ½ oz smooth unsweetened peanut butteror 200 g roasted peanuts, ground
- ¾ cup coconut milk
- ½ cup water
- 1 red chillifinely chopped
- 1 clove garlicgrated
- 2 tbsp palm sugar or brown sugar
- 1 tsp tamarind paste
- ¼ tsp salt
To serve
- ½ cucumberin chunks
- 1 red onion or shallotssliced
- 4 portions compressed rice cakes (lontong) or steamed rice (optional)
- 2 tbsp crispy fried shallots (optional)
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Method
0/6 doneStep 1: Soak 12–16 bamboo skewers in water for 30 minutes. Blitz 3 shallots, 3 cloves garlic, 2 tsp ground coriander, 3 tbsp tamari or gluten-free soy sauce, 1 ⅜ oz palm sugar, 2 tbsp vegetable oil and 1 lime to a smooth marinade.
5 minStep 2: Toss 14 oz extra-firm tofu and 7 oz tempeh in the marinade and leave for at least 20 minutes, or up to a day in the fridge.
20 minStep 3: Make the sauce: whisk 5 ½ oz smooth unsweetened peanut butter, ¾ cup coconut milk, ½ cup water, 1 red chilli, 1 clove garlic, 1 tbsp tamari or gluten-free soy sauce, 2 tbsp palm sugar or brown sugar, 1 tsp tamarind paste and ¼ tsp salt in a small pan. Simmer over a low heat for 5 minutes, stirring, until smooth, glossy and thick enough to coat a spoon. It thickens as it stands; loosen with water.
5 minStep 4: Thread the tofu and tempeh alternately onto the skewers, keeping the marinade. Heat a griddle pan or barbecue over a high heat until smoking, or the grill to its hottest setting.
5 minStep 5: Grill the skewers for 8–10 minutes, turning every 2 minutes and brushing with the leftover marinade, until browned with dark, sticky, charred spots. Turning too early is the common mistake: let each side colour first so the tofu releases cleanly.
10 minStep 6: Pour the warm peanut sauce over or alongside and serve with ½ cucumber, 1 red onion or shallots, 4 portions compressed rice cakes (lontong) or steamed rice and a scattering of 2 tbsp crispy fried shallots.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 30 g
- Carbs
- 28 g
- Fat
- 37 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tofu & tempeh satay with peanut sauce take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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