Vegan Indonesian Snack: Crispy Tofu Satay with Peanut Sauce

Allergens

Soy, Peanuts

Ingredients

• 12 oz firm tofu, pressed and cut into 16 rectangular pieces
• 2 tbsp vegetable oil Marinade:
• 3 tbsp soy sauce
• 1 tbsp lime juice
• 2 tsp coconut sugar
• 1 tsp minced garlic
• 1 tsp minced ginger Peanut Sauce:
• 1/2 cup natural unsalted creamy peanut butter
• 1/4 cup water, or more as needed
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sambal oelek (Indonesian chili paste)

Instructions

1. In a shallow dish, mix together the marinade ingredients. Add tofu pieces and toss until evenly coated. Cover and refrigerate for 30 minutes.
2. In a small saucepan over medium heat, combine peanut butter, water, soy sauce, lime juice, and sambal oelek. Stir until smooth and creamy, adjusting the consistency with more water if needed. Set aside.
3. Preheat an air fryer to 400°F (200°C). Remove tofu from marinade, allowing excess liquid to drip off. Arrange in a single layer in the air fryer basket and cook for 15 minutes, or until crispy and golden brown.
4. Serve hot, with peanut sauce on the side for dipping.

Chef’s Insight

The key to achieving a crispy exterior is pressing the tofu before marinating. This allows excess moisture to escape during cooking, resulting in a more satisfying mouthfeel.

Notes

Serve this dish with steamed jasmine rice or fresh vegetables for a more complete meal.