Print Recipe
3.67 from 3 votes

Tofu In Satay Sauce

Tender tofu in a rich, smooth and creamy satay sauce. Super easy to prepare & totally delicious!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Entree, Main Course
Cuisine: gluten-free, oil-free, vegan
Servings: 3
Calories: 391kcal
Author: Melanie McDonald


  • 1 | 350g approx block extra firm tofu , press it to remove any excess water if you have the time but don't worry if you don't. I have tried both ways and the difference is negligible

For the sauce

  • 400ml | 13.5oz | 1 can can coconut milk
  • 3 tablespoons peanut butter , crunchy or smooth
  • 1 tablespoon tamari , (wheat free if needs to be gluten-free) or soy sauce, or coconut aminos
  • 1 tablespoon coconut sugar , or any other brown sugar
  • 1 small onion , chopped
  • 2 fat cloves garlic , chopped finely
  • 1-2 fresh or dried red bird's eye chilli , 2 will make it hot, 1 will make it medium or half mild and if you don't like chilli feel free to omit it. It will still be delicious.


  • Preheat oven to 350 degrees F
  • In an oven proof lidded dish mix all the sauce ingredients.
  • The peanut butter will be a little clumpy. Just mash it in with a fork. Don't worry about lumps as they will dissolve as it cooks.
  • Cube your tofu and immerse in the sauce.
  • Cover and bake for 30 minutes.
  • Remove the lid and return to the oven for another 10 - 15 minutes to allow the sauce to thicken a little.


Serving: 1serving | Calories: 391kcal | Carbohydrates: 20g | Protein: 22g | Fat: 26g | Sodium: 389mg | Fiber: 2.5g | Sugar: 10g | Vitamin C: 4.1mg | Calcium: 160mg | Iron: 4.1mg