When I’m craving satay but want something lighter, I reach for tofu and tempeh. This version is smoky, nutty, and gently fiery, thanks to the sambal peanut sauce that clings to every piece. The tofu soaks up the marinade, while the tempeh gives a slightly nutty bite that holds up beautifully on the grill. It’s a recipe I started making after testing my Sate Lilit with turmeric and galangal, looking for a plant-based version that didn’t feel like a compromise. It turned out so good it earned a permanent spot in my kitchen rotation.
What makes this satay stand out is the texture contrast. The tofu goes soft and golden inside, while the tempeh crisps around the edges. The sauce is thick and fragrant, made from ground peanuts, sambal, and a touch of coconut milk. It’s the kind of dish that disappears fast, especially when served next to something like Balinese Pork Satay or Sate Ayam with peanut sauce.
I often include it in my 10 Indonesian Satay Recipes because it offers an easy entry point for anyone avoiding meat but still craving traditional Indonesian flavours. It also sits beautifully on a mixed platter with the Easy Satay Marinade with Coconut Milk and Palm Sugar brushed lightly on top.
The Appeal of Plant-Based Satay
Tempeh has a nutty depth that works perfectly with the spicy peanut sauce, while tofu brings a soft contrast. When grilled, both pick up smoky edges that make the dish feel indulgent even though it’s simple and wholesome. It’s proof that traditional Indonesian cooking adapts beautifully to modern plant-based kitchens.
Ingredients (serves 4)
- 200 g firm tofu, cut into 3 cm cubes
- 200 g tempeh, sliced into 1 cm thick pieces
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 1 teaspoon ground coriander
- 1 tablespoon tamarind juice
- 1 tablespoon kecap manis
- ½ teaspoon turmeric powder
- 1 tablespoon vegetable oil
- ½ teaspoon salt
For sambal peanut sauce
- 100 g roasted peanuts, ground
- 1 tablespoon sambal oelek (or chili paste)
- 1 teaspoon palm sugar
- 150 ml coconut milk
- 1 tablespoon lime juice
- 50 ml water
- Salt to taste
Ingredient Notes
Firm tofu grills better than soft varieties, holding its shape and absorbing the marinade evenly. Tempeh provides more chew and an earthy flavour that complements the sweetness of kecap manis.
Palm sugar adds a mellow caramel tone to the sauce, while sambal oelek gives a slow-building heat. You can adjust the spice level depending on preference, but a bit of chili keeps it lively.
Equipment Needed
A grill pan or barbecue gives the tofu and tempeh those lovely charred marks. Make sure the surface is oiled to prevent sticking. A small saucepan is needed for simmering the peanut sauce until it thickens. If you’re using bamboo skewers, soak them in water for 30 minutes. Metal skewers are easier to handle for indoor cooking, especially when turning the softer tofu pieces.
Instructions
Combine garlic, shallots, coriander, turmeric, kecap manis, tamarind juice, oil, and salt in a bowl. Mix well, then add tofu and tempeh, tossing gently until coated. Leave to marinate for at least an hour.
Thread tofu and tempeh alternately onto skewers. Preheat the grill to medium heat and cook for 3–4 minutes per side until golden and lightly charred.
For the sauce, place ground peanuts, sambal, palm sugar, coconut milk, lime juice, and water into a saucepan. Simmer gently for five minutes, stirring often until smooth and thick. Adjust salt and lime to taste.
Serve the skewers hot with generous spoonfuls of sauce poured over them.
Grilling and Texture Tips
Tempeh can be dry if under-marinated. Let it sit long enough to soak up flavour, or steam it briefly before marinating to soften its texture. Tofu benefits from gentle handling when turning to avoid breaking apart. Keep the grill heat moderate so the sugar in the marinade caramelises without burning. The aim is a light crust with a soft centre.
What to Serve with This Recipe
I like serving these skewers with steamed jasmine rice or rice noodles for soaking up the peanut sauce. A quick cucumber and carrot pickle cuts through the richness and adds crunch. They also fit beautifully on a platter beside Beef Satay with Kecap Manis and Sate Lilit for a varied mix of textures and proteins.
Wine and Beer Pairings
An off-dry Riesling pairs beautifully with the chili-spiked sauce. Its light sweetness balances the heat. Pinot Gris is another good choice for its crisp finish. For beer, try a Belgian wheat beer for its gentle spice notes or a light lager that doesn’t overpower the peanuts. Both keep the dish refreshing.
FAQ: Common Questions About Tofu and Tempeh Satay
Can I bake these instead of grilling?
Yes, bake at 200°C for 20 minutes, turning halfway. The edges won’t char as much but will still caramelise nicely.
Can I use peanut butter instead of ground peanuts?
Yes, just reduce the palm sugar and water slightly to keep the sauce thick and balanced.
Is this recipe vegan?
It is when using vegan-friendly kecap manis and sambal. Always check the label for shrimp paste.
Can I prepare the sauce ahead of time?
Definitely. It keeps for three days in the fridge and can be reheated gently before serving.
Tips for Success with Sambal Peanut Satay
Steam tempeh for a few minutes before marinating to remove any natural bitterness. It absorbs flavour better afterward. For tofu, press it lightly with a towel to remove moisture so the marinade clings well. Always simmer the peanut sauce gently. High heat can make it split or turn grainy. If it thickens too much, add a splash of water to restore the smooth texture.
Recipe Variation Suggestions
Add finely chopped lemongrass to the marinade for extra freshness. A spoon of grated coconut also gives a more Balinese twist. For a crunchier version, coat the tofu and tempeh lightly in rice flour before grilling. It creates a thin crust that holds the sauce beautifully.
Storage and Reheating: Sambal Peanut Tofu Satay
Keep leftovers in the fridge for up to three days. Reheat gently in a pan over low heat with a bit of water. The sauce can be warmed separately and poured over just before serving. If freezing, store the cooked skewers and sauce separately. Reheat from thawed to maintain the texture.
Nutrition Information
This satay is packed with plant-based protein and fibre. Peanuts provide healthy fats and minerals, while tofu and tempeh offer complete proteins. It’s naturally gluten-free and dairy-free, making it accessible to nearly every diet. If you prefer a lighter version, reduce the peanut sauce or use half coconut milk and half water for a thinner, milder finish.
Tofu and Tempeh Satay with Spicy Sambal Peanut Sauce
Ingredients
- 200 g firm tofu cut into 3 cm cubes
- 200 g tempeh sliced into 1 cm thick pieces
- 2 cloves garlic minced
- 2 shallots finely chopped
- 1 tsp ground coriander
- 1 tbsp tamarind juice
- 1 tbsp kecap manis
- ½ tsp turmeric powder
- 1 tbsp vegetable oil
- ½ tsp salt
For sambal peanut sauce
- 100 g roasted peanuts ground
- 1 tbsp sambal oelek or chili paste
- 1 tsp palm sugar
- 150 ml coconut milk
- 1 tbsp lime juice
- 50 ml water
- Salt to taste
Instructions
- Combine garlic, shallots, coriander, turmeric, kecap manis, tamarind juice, oil, and salt in a bowl. Mix well, then add tofu and tempeh, tossing gently until coated. Leave to marinate for at least an hour.
- Thread tofu and tempeh alternately onto skewers. Preheat the grill to medium heat and cook for 3–4 minutes per side until golden and lightly charred.
- For the sauce, place ground peanuts, sambal, palm sugar, coconut milk, lime juice, and water into a saucepan. Simmer gently for five minutes, stirring often until smooth and thick. Adjust salt and lime to taste.
- Serve the skewers hot with generous spoonfuls of sauce poured over them.