Indonesian Tofu Satays

Indonesian Tofu Satays

3 Reviews
From: EatingWell Magazine, January/February 2008

Here we skewer and broil cubes of extra-firm tofu and serve them with peanut sauce for a vegetarian version of the popular Indonesian street food. The accompanying peanut sauce is filled with exquisite sweet, hot and salty flavors but omits the often-used coconut milk, which is high in saturated fat. This flexible recipe works with tofu or chicken. If serving a group with some vegetarians and some meat eaters, prepare half chicken and half tofu and marinate them separately.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup kecap manis, (see Ingredient Note)
  • 2 tablespoons reduced-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon peanut or canola oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 21 ounces (about 1½ packages) extra-firm water-packed tofu, patted dry and cut into 1-inch cubes
  • ¼ cup smooth natural peanut butter
  • ¼ cup water
  • 2 tablespoons ketchup
  • 1-2 teaspoons hot sauce


  • Active

  • Ready In

  1. Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl. Reserve 2 tablespoons of the marinade in a medium bowl. Place tofu in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours or overnight.
  2. Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.
  3. Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.
  4. Remove the tofu from the marinade and thread equal amounts onto six 12-inch skewers. (If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning.) Broil the skewers until the tofu is heated through, 6 to 8 minutes per side. Serve the sates with the reserved peanut sauce for dipping.
  • Make Ahead Tip: Prepare through Step 2 up to 1 day ahead.
  • Equipment: Six 12-inch skewers
  • Ingredient note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It's used as a flavoring, marinade or condiment in Indonesian cooking. Find it in Asian food markets or online at To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 206 calories; 12 g fat(2 g sat); 2 g fiber; 14 g carbohydrates; 11 g protein; 19 mcg folate; 0 mg cholesterol; 9 g sugars; 45 IU vitamin A; 1 mg vitamin C; 210 mg calcium; 2 mg iron; 496 mg sodium; 179 mg potassium
  • Nutrition Bonus: Calcium (21% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 medium-fat meat, 1 fat

Reviews 3

March 25, 2019
profile image
By: Vegan
September 21, 2013
profile image
By: EatingWell User
Liked it! Made mini kebabs for a potluck. I used tofu, pineapple and red onion on each one. They were good, but I thought the sauce was a little boring on flavor. I added soy sauce and a little sugar, which helped. I sometimes struggle with finding tofu recipes that my husband likes. Marinated this one overnight and he went back for seconds. I would definitely make the kebabs again, but I will probably use a different recipe for the peanut sauce. Pros: Easy Cons: Burns kind of easily
March 12, 2013
profile image
By: EatingWell User
This is amazing! The sauce is bursting with flavour!
More Reviews