Tofu satay skewers on cucumber quinoa salad

Crispy, golden tofu skewers drizzled with creamy vegan satay sauce pair perfectly with zesty cucumber quinoa salad. Enjoy these skewers as a satisfying main dish or an appetiser, with or without the salad.

The tofu is marinated in a fragrant blend of coconut milk, soy sauce, sesame oil and spices, then fried or baked until golden. Served with a homemade satay sauce and refreshing cucumber quinoa salad, it’s a simple yet sensational meal that’s easy to prepare. Let’s get cooking!

What you’ll need to make this tofu with peanut sauce dish:

This dish combines marinated tofu skewers, a creamy peanut satay sauce and a refreshing cucumber quinoa salad for a balanced and flavourful meal. You will require:

Tofu and marinade

• firm tofu: holds its shape well and absorbs the marinade. You can cut the tofu into cubes or thick strips. Pressing the tofu before cutting and marinating helps remove excess moisture, allowing it to absorb more of the marinade and making it less likely to crumble. Soft tofu is not recommended, as it will crumble when you try to thread it onto skewers and during cooking.
• coconut milk: provides a thick and creamy base for the marinade.
• soy sauce, tamari or coconut aminos: brings an umami depth with gluten-free options.
• sesame oil: adds a touch of nuttiness to the marinade.
• fresh ginger and turmeric powder: gives a warm, aromatic flavour.
• sriracha: adds mild heat and colour.
• brown sugar, white sugar or maple syrup: sweetens to balance the bitter and savoury flavours.
• cornflour: used to coat the marinated tofu and make it crispy when fried or baked.

Satay sauce

• peanut butter: smooth or crunchy.
• coconut milk: mellows and rounds out the peanut flavour.
• soy sauce, tamari or coconut aminos.
• rice wine vinegar
• lemon or lime juice
• freshly minced garlic and ginger
• sesame oil
• brown sugar or maple syrup
• sriracha
• salt

Cucumber quinoa salad

• quinoa: cooked to maintain its light nutty texture and provide additional protein to the salad.
• telegraph cucumber: cut into ribbons or thin slices.
• edamame beans
• roasted peanuts
• lime juice and rice wine vinegar: provides a zesty, tangy contrast to the rich satay sauce.
• soy sauce, tamari or coconut aminos
• sesame oil
• spring onions
• fresh coriander or mint

If you want to try other salads that combine quinoa, you may enjoy my recipes for lentil, quinoa and parsley salad or roast pumpkin quinoa salad. I have also compiled a list of simple quinoa salad recipes you may like to try.

Optional garnishes

• extra crushed roasted peanuts
• lime wedges
• red chilli

How to prepare this tofu satay skewers dish

Step 1. Marinate the tofu

Firstly, drain and pat dry the tofu.

Then, set it aside with a heavy object on top to press for 30 minutes. Pressing tofu removes excess moisture, allowing the tofu to absorb more of the marinade and be less crumbly. Alternatively, you can use a tofu press if it is available.

Meanwhile, you can make the marinade by whisking the marinade ingredients together.

Then, cut the tofu into 2 cm strips or large cubes. Place the tofu pieces in a shallow dish and drizzle with the marinade, allowing the tofu to marinate for at least 30 minutes or overnight to allow the flavours to infuse.

Step 2. Cook the tofu

Immediately before cooking, roll the tofu in the marinade to ensure it is fully coated. Then, dust and coat it with cornflour.

Cook the tofu in one of two ways:

• Frying: fry the tofu in sesame oil to achieve a crispy golden crust. Heat a large cast-iron or nonstick frying pan over medium-high heat. Drizzle with sesame oil and cook the tofu for 2-3 minutes per side, until golden brown on all four sides. Only turn the tofu when fully golden, so the cornflour doesn’t stick to the pan. You can cook the tofu on a BBQ in the same way.
• Baking: preheat oven to 200°C (390°F). Place tofu on a lined baking tray and drizzle with sesame oil. Bake for 35 minutes, turning over at the 15-minute mark for even cooking.

Once cooked, thread the tofu onto skewers. This step is optional and should be done once the tofu is cooked, as if placed on the skewers before marinating, it is likely to fall apart, especially because the marinade will cause the tofu to stick to the dish it is marinating in.

Serve immediately or place in the oven at 80℃ to keep warm.

Step 3. Prepare the salad and satay sauce

Combine cooked quinoa with other salad ingredients, retaining a few peanuts for garnish. Here are my instructions on cooking quinoa.

Prepare the satay sauce by whisking all the ingredients together and adding more water if required to achieve desired consistency. See full instructions for satay preparation here.

Step 4. Assemble and serve

Serve the tofu skewers over the cucumber quinoa salad. Then, drizzle generously with warm satay sauce. Garnish with crushed peanuts, fresh herbs and a wedge of lime.

Not vegan? Try it with chicken

You can easily substitute chicken for tofu in this recipe if you’re not vegan. The marinade and cooking methods remain the same. Use 400–600 g of chicken in cubes or strips inserted onto skewers, and adjust cooking time to cook the chicken fully.

Is this meal gluten-free?

Yes! This meal is gluten-free if you use gluten-free soy sauce or tamari.

Other serving suggestions for tofu skewers

In this recipe, the tofu skewers are served over quinoa cucumber salad and then drizzled with warm satay sauce. However, you could:

• skip the salad and serve crispy tofu skewers with peanut sauce as an appetiser on their own.
• swap the cucumber quinoa salad for plain rice or a rice noodle salad.
• use the tofu and sauce in a grain bowl or tossed with noodles.

Storage

• tofu skewers: store leftover cooked tofu skewers in an airtight container in the fridge for up to 3 days. Reheat in a frying pan over medium heat or in a 200°C (390°F) oven for 10 minutes to crisp up. Avoid microwaving, as it can make the tofu rubbery. Air frying is another great alternative to reheat the tofu.
• satay sauce: keep any extra satay sauce in a sealed jar or airtight container in the fridge for up to 5 days. If it thickens, stir in a little warm water before serving.
• cucumber quinoa salad: best enjoyed fresh, but if needed, store in an airtight container for up to 24 hours. The cucumber will soften and become glassy on refrigeration.

Meal prep tip: if making ahead, store the tofu, sauce and salad separately and assemble them just before serving.

Have you tried this vegan skewers recipe?

I’d love to hear if you’ve made this tofu satay! Leave a comment below and let me know how you enjoyed it.

If you love Asian-inspired flavours, you might also enjoy my recipes for:

• pineapple satay fried rice
• easy 2-minute noodles alternative
• black rice with mango pudding