Tofu Satay with Peanut Dipping Sauce and Awards

I’ve mentioned my love of Thai food many, many times on this blog (like here and here) and I continue to miss it in Israel. One of my favorite appetizers to order is chicken satay, and I’ve long wanted to recreate this at home. Finally, it happened. With tofu. And then the next night, because it was so good, with chicken. And the dipping sauce, made with coconut milk and peanut butter, is like crack. Serious crack. I was eating it with a spoon. Then licking the bowl. I want to always have a jar in my fridge. Honestly, it was better than any satay sauce I’ve had. Ever.

This recipe, adapted only slightly from The Food Network, is easy to prepare and comes together in under an hour. Although it makes a great appetizer, we ate it for dinner along with a nice quinoa salad. And while the recipe below is for tofu, I’m not kidding when I say that it was so delicious that we ate it for dinner again the next night with chicken. It was just as good.

 

5.0 from 5 reviews
Tofu Satay with Peanut Dipping Sauce
 
Prep Time
Cook Time
Total Time
 
This Thai-inspired satay is as good as you'll find at a restaurant and the dipping sauce is so tasty you'll want to eat it with anything. Perfect as an appetizer or a light entree.
Recipe Type: Appetiser, Entree
Yield: 2 to 4 Servings
Ingredients
Marinade:
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons sherry vinegar
  • 1 package extra-firm tofu, sliced into 1-inch thick rectangles and patted very dry
Peanut Dipping Sauce:
  • ¾ cup coconut milk
  • ½ cup peanut butter
  • 2 garlic cloves, minced
  • 1½ teaspoons curry powder
  • 1½ tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon avocado or canola oil
  • 1½ tablespoons soy sauce
Directions
For the Marinade:
  1. Combine the soy sauce, sesame oil, and sherry vinegar in a large bowl. Add the tofu and toss to coat. Allow to marinate for at least 30 minutes, or up to 8 hours (refrigerate if marinating longer than 1 hour).
For the Peanut Dipping Sauce:
  1. Put the coconut milk, peanut butter, garlic, curry powder, brown sugar, lime juice, oil, and soy sauce in a food processor. Blend until smooth. Pour into a serving bowl and set aside.
Cooking Directions:
  1. Preheat the oven to 450F. Arrange the tofu in one layer in a large baking dish (use two if necessary).
  2. Brush each piece of tofu with a bit of the Peanut Dipping Sauce.
  3. Transfer the baking pan to the oven and bake, uncovered, for 15 minutes.
  4. Remove from the oven and flip each piece of tofu. Brush the tofu again with the dipping sauce and return to the oven.
  5. Bake for another 10 to 15 minutes, until tofu is nicely browned.
  6. Remove from the oven and allow to cool slightly before serving. Serve with the dipping sauce
Notes
Vegetarian, Vegan, Parve, Gluten Free (with GF soy sauce)

 Awards

I am so lucky to be part of an incredible, inspiring, supportive blogging community. Recently some of my very favorite blogs passed on awards to me and I am honored. I’ve got five awards from four amazing bloggers to give thanks for! Wow. So thank you to:

Just as Delish and Manu’s Menu for the Versatile Blogger Award, Disgraces on the Menu for the Cherry on Top Award, and Alterkitchen for both the Versatile Blogger Award and the Cherry on Top Award!


The rule is that I need to share 7 facts about me and then pass on the award to 15 other bloggers.  So here go my 7 facts (I will try to share 7 different facts from last time):

  1. In addition to food blogging I’m also a freelance food writer – yes, it is the best job ever!
  2. I have been married for three+ years (we’ve been together way longer than that) to my high school sweetheart and best friend.
  3. My husband is attending medical school in Be’er Sheva, which is why we are living here.
  4. My least favorite food in the entire world is and has always been canned tuna fish. I can’t even stand the smell.
  5. I am excited to be traveling to Greece for the first time in less than two weeks!
  6. I have one sibling, a younger sister. She’s an awesome artist (check out her stuff here!).
  7. I recently watched all of the TV show Battlestar Galactica and am obsessed! Like, call it BSG obsessed.

And now time to pass on the Versatile Blogger Award and the Cherry on Top Award! I am not passing it onto anyone who gave me the award (obviously), who was given the award at the same time as me, or who I have awarded before. Just to spread the love.

  1. Blue Kale Road
  2. Cookie and Kate
  3. Dixie Caviar
  4. Fifteen Spatulas
  5. Flour Trader
  6. Healthy Green Kitchen
  7. Kalyn’s Kitchen
  8. Kitchen Riffs
  9. Lulu’s Sweet Secrets
  10. Mummy, I Can Cook!
  11. My Fiance Likes it so it Must Be Good!
  12. Roti n Rice
  13. The Little Loaf
  14. Two Spoons
  15. Wine Country Cook

Submitted to the Tastetastic Thursdays Linky Party over at A Little Nosh

64 thoughts on “Tofu Satay with Peanut Dipping Sauce and Awards

  1. Giulietta | Alterkitchen

    I know something about being together with a high school sweetheart and best-friend 🙂

    Never had thai food before, but tomorrow I’ll go to a Japanese and Thai restaurant for my anniversary. I’ll search for this in the menu!!!

  2. Kalyn

    Hi Katherine,
    Thanks for thinking of me. Your tofu satays look fantastic. Have fun in Greece; it’s one of the most beautiful places in the world (or at least the parts of the world I’ve seen!)

  3. easyfoodsmith

    You rightfully deserve these awards 🙂
    It is nice to know something about you!!
    I love satay and this one sounds very interesting though I am the only in our house who likes tofu…so I donno when I will be able to try this one 🙂

  4. mjskit

    I love this tofu satay! We always order it when we get Thai food! Thanks for sharing your wonderful recipe. Congratulations on your awards. I haven’t explored much of your website, but will definitely be doing so! It’s been bookmarked.

  5. judee@ Gluten Free A-Z

    I enjoyed reading your 7 facts about yourself. Congrats on the awards, you have a fabulous blog. I adore adore adore satay sauce and since this is vegetarian and gluten free ( with gf soy sauce) I can’t wait to try it..

  6. kitchenriffs

    Katherine, thanks so much for the reward! I’m honored. Now to think who to reward in turn . . . Oh, and BTW good recipe. The sauce looks particularly tasty – and as you point out, versatile. Thanks.

  7. Yael

    Congratulations on your awards:)
    I love Thai food too,and luckily in Tel Aviv one can find quite many ingredients for it in Oriental food stores.Do you have any of those in Beer Sheva`? Also,there is a very good Thai restaurant in Tel Aviv (Thai House). Your tofu picture looks great! I have done something similar and it is so yummy!

    • Katherine

      Thank you Yael! We don’t have any Asian food stores in Be’er Sheva but all of the supermarkets and health food stores are well stocked with Asian items (although not super specialty stuff like galangal and kaffir lime leaves!). I love Thai House! I probably go there every other time I am in TA. Thanks so much for stopping by 🙂

      • Andy

        Katherine, I do about a once per 6 month order from an Asian food importer called IMO Foods near the Ben Gurion Airport, and it is about that time again. I have gotten both galangal and kaffir lime (still have some from my last order, in fact). As you said, most everything else is available at the health food stores, and Mega seems to always have a few more sauces than the others. I will be in touch before the order. They sell directly from the warehouse, but they also have weekly delivery in Beer Sheva to the sushi place in the One Plaza, and we can piggyback on that.

  8. Biren @ Roti n Rice

    Yes, satay sauce can be addictive. I have not had it for a while though. The tofu satay sounds fantastic. I would love to try it some day as I do love tofu.

    Congrats on your awards! Very well deserved indeed. I am touched that you thought of me. Thank you my friend! 🙂

  9. Luciana

    Hi Katherine!
    Congrats on your well-deserved awards, and thank you so much for passing them to me! I’m really happy, it’s an honor!

    This recipe looks so good! I love peanut sauce!

  10. Jayne Georgette

    That looks great Katherine, but I am sorry I do not like tofu. I guess it is an acquired taste. My son is trying to introduce it to me in all kind of shapes and forms (and he is a great cook), but it is not working

    What year is your husband in medical school?

  11. Hannah

    Hi Katherine, I just flew home from Chicago and am hungry…I wish I had your tofu dish here now! Lovely photos, too.
    Congratulations on receiving these awards! I love your blog and always look forward to your posts.
    Todah rabah for passing these awards on to me! I am happy and honored to be included. Big smile here! I look forward to visiting the other blogs you spotlighted.
    Have fun in Greece! I hope to travel there someday soon.

    • Katherine

      Aw wish I could make the dish magically appear – coming home after a long trip to an empty fridge and stomach is the worst! And I’m so happy to pass on the award, it’s very well deserved 😀

    • Katherine

      Thank you Jennifer! I swear this dish will turn anyone into a tofu convert (even if simply to use it as a vehicle for the dipping sauce) but it’s also equally as good with chicken! So tofu haters never fear 😀

  12. Cookie and Kate

    Thanks again for thinking of me, Katherine! I absolutely love Thai food, too, and have been meaning to learn how to cook it at home. This recipe should get me started!

    P.s. I hate canned tuna, too. I don’t know how anyone eats that stuff.

    • Katherine

      Of course Kate! I’m so happy to pass it on to you. Cooking Thai food at home is so easy and delicious! I’ve been doing a lot of it lately.

      A fellow canned tuna hater! When I was little if my mother opened a can of tuna I would run to my room and close the door, scramble up to my loft bed and crawl under the sheets, positive that I could still smell it! Yeahhh…

    • Katherine

      I’m not sure if red wine vinegar would make a good substitute, but I think you can probably leave it out entirely. If you have rice wine vinegar that might be good as well. I hope you make and enjoy it! It’s a favorite around here 🙂

  13. Stephanie

    Great recipe! I made it (several times, in fact) for the June Secret Recipe Club bloghop and it will stay in my regular rotation for a long time to come, I’m sure.

  14. Andrea

    This is absolutely amazing! I am very picky about tofu, and I have already made this two weeks in a row. And a real rarity, the whole family loves it!

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