Satay tofu skewers

Satay tofu skewers

Total: 30 min. | Active: 30 min.
vegan, lactose-free, Low Carb
Nutritional value / person: 500 kcal
, Fat: 33 g
, Carbohydrate: 15 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp peanut oil
2 tbsp tamarind paste
4 tbsp soy sauce
2 tsp full-cane sugar
2 tsp ground coriander seeds
600 g smoked tofu, cut into sticks approx. 5 cm long
8 wooden skewers (soaked in water for approx. 30 mins.)


100 g unsalted peanuts
2 shallots, cut in half
2 garlic cloves
2 red chillies, deseeded, roughly chopped
2 sticks lemongrass, core roughly chopped
3 cm ginger, coarsely chopped
½ tbsp peanut oil
1 ¼ dl water

To serve

50 g unsalted peanuts, coarsely chopped
4 sprigs coriander, leaves torn off
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How it's done

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Combine the oil with all the other ingredients up to and including the ground coriander. Thread the tofu sticks onto the skewers, brush with a little marinade. Set aside the remainder of the marinade.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally.


Place the peanuts in a blender with all the other ingredients up to and including the ginger, puree until smooth. Heat the oil in a pan, add the paste and sauté for approx. 1 min. Add the reserved marinade and water, bring to the boil, then reduce the heat and simmer over a very low heat for approx. 5 mins.

To serve

Serve the skewers on a plate, enjoy with the remainder of the dip. Sprinkle the nuts and coriander on top.

Good to know
Serve with: Cucumber salad and fried rice.

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