Tofu Satay with Cilantro-Peanut Sauce

This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

One of my favorite things about the holiday season is having parties where I can feed the masses. I love a good party, and most of the time I’m in the kitchen. This easy tofu satay is a solid vegan-friendly choice. The peanut sauce doubles as the tofu marinade and the dip, making these easy to whip together.


I take quite a bit of liberty with the concept of satay (which is usually grilled meat based). But, this vegan satay riff is satisfying and a fun dish that can be a great appetizer for any holiday party coming up. Or, if you’re like me, you can eat them for dinner with a bit of rice and vegetables.

The Peanut Sauce

During the holidays, it’s easy to indulge a bit too much on the sweet stuff which is why I wanted to share a dish that contains protein. It’s not only the tofu, but the peanut butter helps add a bit more oomph. This tofu satay recipe is a great savory party dish.

Best of all, I always have peanut butter on hand thanks to having a husband and son who both love it. We keep it around for quick snacks, lunches and even a little late night snacking.

Tofu + Alternatives

I know tofu isn’t everyone’s favorite, but what I love about this recipe that the versatility. Once you make the peanut butter sauce, there’s a few possibilities. Try something similar with sweet potatoes, tempeh or even broccoli.

For even more peanut butter recipes for any occasion, visit here.


Tofu Satay with Cilantro-Peanut Sauce




1 14oz package extra-firm tofu


1 cup natural peanut butter

3 tablespoons soy sauce

3 tablespoons rice vinegar

1” piece of ginger

2 cloves garlic

½ cup or so of water


⅓ cup minced cilantro

¼ cup chopped peanuts

¼ cup sliced scallion greens


  • 30 minutes before making, remove tofu from the package. Place a towel on a plate, add the tofu, and weight down with another plate. Let sit for 30 minutes. Cut the tofu into ¼” thick slices and cut each slice in half.
  • While the tofu is pressing, combine ingredients for the peanut sauce in the blender. Puree with the water until smooth.
  • Preheat oven to 425˚F. For the tofu, slide a skewer into each piece of tofu. Brush with the peanut sauce on both large sides and place on a sheet tray covered with parchment paper. Repeat with remaining pieces of tofu. Place the tray in the oven and bake for 15 minutes. Flip the tofu over and cook for another 10 to 15 minutes. The tofu should be golden and slightly crisp on the outside.
  • While the tofu is baking, add the cilantro to the peanut butter sauce and stir. Add a bit more water if needed to thin out the sauce. The sauce should be a good dipping consistency (think a thicker dressing).
  • When the skewers are done, place on a platter along with the cilantro peanut sauce. Top the skewers with extra cilantro, crushed peanuts, and sliced scallion greens.