Tofu Satay with Lemongrass, Coconut and Tahini Sauce (Vegan, Gluten Free)

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I love food on sticks! Especially the beautiful smoky satay sold hot off the grill at the markets here on the weekend, the grill plates are thick with black build up from many years of cooking these delicious morsels, I’m sure it adds to the flavour. Here, they also serve them with Surabi; delectable little steamed rice cakes served with a sweet coconut sauce, I can’t wait to go and get more this weekend and I’d also like to find a recipe for them, though it is proving hard on the internet.

Satay is often associated with peanut sauce, but the word ‘satay’ is actually more in referral to the meat on a stick part. Turmeric is a main ingredient always used on the meat to give it the distinctive yellow colour. Then, depending on where you buy it and what kind of meat is used, governs the type of sauce that is served with it. Chilli sauces, soy based, and kecap manis are all used, while peanut is definitely the most common…AND DEFINITELY MY FAVOURITE. (haha, I didn’t even mean to write that in capitals but I’m going to leave it).

I wanted to create something just as moorish as this street side snack food but with my own healthy twist. The tofu soaks in the marinade beautifully, making it really dark and salty, while the coconut sauce adds a fresh and creamy element, with a tinge of nutty flavour from the tahini. You could replace the tofu with any meat you like, if that’s what you prefer. And serve it with any sides you like, we had some steamed asian greens and a bean sprout and herb salad. Serve rice as well for a more substantial feast.




Serves 4


375g pack firm tofu

1/2 cup dark soy (regular soy will also work, or replace it with tamari for gluten free)

Thumb size piece of ginger, peeled and grated

2 cloves garlic, minced

1 tsp turmeric

About 12 metal or bamboo skewers (if using bamboo, soak them in water for at least an hour)

peanut oil, to cook

Steamed asian greens, coriander, mint, thai basil, shallots, chilli, lime wedges and bean sprouts, to serve

Lemongrass, Coconut and Tahini Sauce

1/2 cup coconut cream

1 tsp red curry paste (or any curry paste you have on hand)

1/4 cup tahini paste

2 lemongrass stalks, white and pale green part finely chopped

1 tsp brown sugar

1 tbs lime juice

1/4 cup roasted cashews

1/4 tsp salt

pinch of pepper


Slice the tofu in half horizontally and then cut into about 12 long, cube shaped pieces.

Combine the soy, ginger, garlic and turmeric in a dish large enough to accommodate all of the tofu in a single layer. Lay the tofu in the marinade, turning to coat, and leave in the fridge for at least 2 hours, or overnight is fine.

Meanwhile, for the sauce, use a small food processor or stick blender to combine all of the ingredients, blending until smooth. Leave in the fridge for at least an hour for flavours to develop and sauce to thicken.

Carefully push a bamboo or metal skewer up the centre of each piece of tofu, ensuring it stays straight so that it doesn’t come out the side and cause the tofu to split.

Heat the peanut oil on a griddle pan, frying pan or barbecue plate to medium/high. Cook the tofu sticks, about 5 mins or so per side, until dark and slightly charred.

Serve with the sauce and choice of sides.



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