July 5, 2026
Tofu Satay Skewers
Last Updated on 2 months ago by Ashley
Smoky and flavorful Tofu Satay Skewers, grilled to perfection and served with the creamiest peanut sauce! Always a crowd-pleaser, these are great for summer grilling or a tasty weeknight meal!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more skewers recipesTofu Satay Skewers
You guys, this week’s installment of my Sunday Skewers Series might be favorite! These Tofu Satay Skewers feature super-firm tofu torn into bite-sized pieces that are marinated in coconut milk, soy sauce, and red curry paste, then grilled to smoky perfection. Served with a velvety peanut sauce and optional garnishes like crushed peanuts, fresh cilantro, and Thai red chilis, this dish brings the bold flavors of your favorite Thai restaurant right to your table! Whether you’re firing up the backyard grill, using a grill pan, or even baking these in the oven, this recipe delivers big-flavor results that will satisfy everyone!
Why You’ll Love This Recipe
- Irresistible texture: Tearing the tofu creates those beautiful uneven surfaces that soak up the marinade and crisp up magnificently on the grill while staying tender inside.
- Bold, layered flavors: These remind me of the satay I used to order at my old favorite Thai restaurant! The coconut-curry marinade delivers smoky, savory, and subtly sweet notes all at once. Red curry paste brings warmth and depth; curry powder adds an earthy, golden spice; and the coconut milk ensures the tofu stays juicy!
- That peanut sauce! Creamy and perfectly balanced with lime and ginger, the peanut sauce is the soulmate to these skewers. It’s the kind of sauce that makes you glad you’re alone in the kitchen so no one sees you licking the spoon.
- Genuinely effortless: With just 15 minutes of active prep and common pantry ingredients, this recipe is accessible for cooks of all levels. The longest stretch is simply waiting while the marinade works its magic!
Crowd-pleasing: Even the biggest tofu skeptics love these skewers! They’re always one of the first things to disappear at potlucks, barbecues, and parties!
Step-by-Step Instructions
1. Prep Your Skewers:
If using wooden skewers, submerge them in water for at least 30 minutes. This prevents them from catching fire on the grill and is an easy step you won’t want to skip. Metal skewers are ready to go as-is.
2. Marinate Your Tofu:
In a large bowl, combine ⅓ cup full-fat coconut milk, 3 tablespoons low-sodium soy sauce, 2 tablespoons red curry paste, 2 teaspoons curry powder, and 1 teaspoon agave. Whisk until fully incorporated and smooth. Take two 16-ounce blocks of super-firm tofu and tear them into rough 2-inch pieces. Add the torn tofu to the marinade bowl and toss gently until every piece is well coated. Cover and refrigerate for at least 30 minutes, or ideally overnight for maximum flavor.
3. Mix the Peanut Sauce:
While the tofu marinates, assemble the peanut sauce. In a bowl, combine ¾ cup full-fat coconut milk, ½ cup smooth peanut butter, the juice of one small lime (about 2 tablespoons), 2 tablespoons low-sodium soy sauce, 2 tablespoons red curry paste, 2 teaspoons agave, and 1 teaspoon ginger powder. Stir until completely smooth and creamy. Taste and adjust salt as needed. Set aside (note: the sauce will thicken slightly as it rests).
4. Grill the Skewers:
Fire up your grill to medium-high heat and let it preheat for at least 10 minutes. If using a grill pan or indoor contact grill, make sure it’s well-oiled and fully heated before adding the skewers (full instructions for stovetop and air-frying in the recipe card notes at the bottom of the page). Thread the marinated tofu pieces onto your soaked skewers, leaving a small gap between each piece for even grilling. Be careful not to overcrowd. Set aside any excess marinade from the bowl — you’ll use it for basting.
Place the skewers on the grill and cook for 15 to 20 minutes total, flipping every few minutes and brushing with the reserved marinade as you go. You’re looking for a gorgeous golden color with slight char on the edges.
5. Garnish, Serve and Enjoy!
Remove the skewers from the grill. While they’re still warm, drizzle generously with some of the peanut sauce and sprinkle with any combination of crushed peanuts, minced fresh cilantro, and thinly sliced Thai red chilis. Serve with additional peanut sauce on the side and steamed white or brown rice if desired. Enjoy immediately!
Tips and FAQs
- Choose Super-Firm Tofu: Not all tofu is created equal for grilling. For these skewers, super-firm blocks are essential. They hold their shape best, absorb the marinade without falling apart, and develop the perfect sear without turning mushy. This ensures every bite on the stick is perfectly textured. Bonus: super-firm tofu comes already pressed, so no need to press it!
- Tear, don’t cube: Tearing the tofu into rough 2-inch pieces creates those crave-worthy textured surfaces that absorb more marinade and develop superior char.
- Don’t rush the marinade: Thirty minutes is the minimum, but if you have the foresight to marinate overnight, the flavor payoff is enormous. I almost always prep this the night before for Sunday grilling!
- Save the leftover marinade: The reserved marinade becomes your basting sauce during grilling. Brushing it on as the skewers cook builds layers of glaze and intensifies the flavor with each flip!
- Make the peanut sauce ahead of time: This can be made up to 5 days in advance, and actually deepens in flavor as it sits. Whisk it up while the tofu marinates, then let it hang out in the fridge. Give it a quick stir before serving.
Can I make these without a grill?
Yes! Instructions for air-frying and stovetop are listed in the notes section of the recipe card at the bottom of this page.
Do I need to press the tofu?
Nope! Super-firm tofu typically comes packaged with very little water and already pressed, so pressing isn’t necessary. If you’re using extra-firm tofu instead, pressing for 20 to 30 minutes to remove excess moisture is recommended.
How long can I marinate the tofu?
Anywhere from 30 minutes to overnight. I’d recommend aiming for at least 2 hours if you can. Overnight gives the deepest flavor.
Is this recipe gluten-free?
It can be! Substitute tamari or coconut aminos for the soy sauce (in both the marinade and the peanut sauce) to make this recipe fully gluten-free.
How do I store leftovers?
Store leftover tofu and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the tofu gently in a pan or microwave, and refresh the sauce with a bit of warm coconut milk or water.
Can I freeze the marinated tofu?
Yes! Freeze the marinated tofu pieces (without the skewers) in an airtight container for up to 3 months. Thaw overnight in the fridge before threading onto skewers and grilling.
More Skewers Recipes
Fire Up Your Grills!
I hope you love these Tofu Satay Skewers as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Tofu Satay Skewers
Ingredients
Ingredients:
- ⅓ cup full-fat coconut milk
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons red curry paste
- 2 teaspoons curry powder
- 1 teaspoon agave
- 2 (16-ounce blocks) super-firm tofu, torn into 2”- inch pieces
- Crushed peanuts, for garnish, optional
- Fresh minced cilantro, for garnish, optional
- Thinly sliced Thai red chilis, for garnish, optional
- White or brown rice, for serving, optional
Peanut Sauce:
- ¾ cup full fat coconut milk
- ½ cup smooth peanut butter
- Juice of 1 small lime (~2 tablespoons)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons red curry paste
- 2 teaspoons agave
- 1 teaspoon ginger powder
- Salt, to taste
Instructions
- Before starting, if using wooden skewers, make sure to soak them in water for at least 30 minutes to avoid burning.
- In a large bowl, whisk the coconut milk, soy sauce, red curry paste, curry powder, and agave until combined.
- Add the tofu pieces to the bowl and toss gently to coat. Let marinate for at least 30 minutes, or overnight.
- Meanwhile, place the ingredients for the peanut sauce in bowl and mix until smooth. Taste and adjust seasonings, if necessary. Set aside.
- When ready to grill, preheat your grill to medium-high heat for at least 10 minutes.
- Thread the marinated tofu onto the skewers. Reserve any of the excess marinade for brushing onto the skewers while grilling.
- Grill the skewers until the tofu is golden and slightly charred on the edges, 15 to 20 minutes, flipping and brushing with the excess marinade every so often.
- Remove the skewers from the grill. While still warm, drizzle some of the peanut sauce over the skewers and garnish with crushed peanuts, minced cilantro and thinly sliced Thai chilis. Serve with the remaining peanut sauce and rice (optional) and enjoy!
