Satay starts street-side

Satay is a grilled street food across Southeast Asia, from night markets to family restaurants. The common thread is small marinated pieces cooked fast over high heat.

“Satay is one of Southeast Asia’s most recognizable grilled street foods”

The method matters

Small pieces of protein go on skewers, then hit hot charcoal. Smoke and fierce heat create tender centers, crisp edges and concentrated flavor.

“small pieces of marinated protein are threaded onto skewers and grilled over hot charcoal”

Tofu takes the role

This version swaps chicken, beef or lamb for extra-firm tofu. Its mild flavor makes it a blank slate for a bold marinade.

“extra-firm tofu replaces the meat”

Press it first

Pressing removes excess water so the tofu can soak up seasoning instead of steaming. Give it 20 to 30 minutes under towels and a weight.

“the initial step of pressing it first”

Marinade does the lift

Soy sauce or tamari, sesame oil, garlic, maple syrup, lime, ginger and hot sauce give the tofu salt, sweetness, heat and brightness.

Marinate in one layer

Cut the pressed tofu into 3/4 to 1-inch cubes, spread them in a baking dish and coat them well. Chill 30 minutes to 1 hour, turning once or twice.

“Refrigerate for 30 minutes to 1 hour, turning once or twice.”

Sauce earns repeat status

The peanut sauce is creamy, sweet, spicy and useful beyond these skewers. It also works on cold noodles, grain bowls, spring rolls and vegetables.

“It’s a recipe worth keeping on repeat.”

Whisk it smooth

Peanut butter, water, soy sauce, maple syrup, lime, ginger, garlic and hot sauce make the dip. The mix should be loose enough for dipping or drizzling.

Soak the skewers

Use 6 to 8 bamboo skewers and soak them in warm water for 30 minutes. That helps them survive the heat while the tofu browns.

“6 to 8 (8-inch) bamboo skewers, pre-soaked in warm water for 30 minutes”

Thread before grilling

Lift the tofu from the marinade and thread the cubes onto the soaked skewers. Keep the pieces close enough to handle, with room for heat to reach them.

Use a hot griddle

Heat a griddle on the grill over direct medium heat for 10 minutes, then oil it lightly. The griddle helps the tofu brown evenly without sticking or breaking.

“Heat a griddle on the grill over direct medium heat for 10 minutes.”

Turn for char

Cook the skewers 6 to 8 minutes, turning with tongs until every side is golden brown. The goal is charred edges with firm, chewy centers.

“Cook the skewers on the griddle until golden brown on all sides”

Finish with crunch

Move the skewers to a platter and add chopped peanuts, cilantro and lime wedges. Serve the peanut sauce alongside for dipping.

“Garnish with the peanuts and/or cilantro.”