Grilled satay tofu skewers



30 min


1 h 30 min



Grilled satay tofu skewers

Photo, Roberto Caruso.


  • 1 350-g pkg extra-firm tofu
  • 1 165-mL can coconut milk
  • 2 tbsp yellow curry paste
  • 1 tbsp brown sugar
  • 1 tbsp smooth natural peanut butter
  • 2 tsp soy sauce


  • SOAK 8 wooden skewers in warm water for 20 min.
  • POKE holes all over tofu with a skewer. Pat dry with paper towels and cut into 3/4-in. cubes. Whisk coconut milk, curry paste, brown sugar, peanut butter and soy sauce in a medium bowl. Add tofu and toss to coat. Set aside to marinate for 1 hr.
  • PREHEAT barbecue to medium. Shake excess marinade off tofu and back into the bowl. Divide marinated tofu and thread onto skewers.
  • SCRAPE marinade into a small saucepan and set over medium-high. Cook, stirring often, until mixture reduces by half, 5 to 6 min. Set aside.
  • OIL grill. Grill skewers, lid closed, turning every 1 to 2 min, until grill marks form. Brush with satay sauce. Serve with Thai basil and cilantro salad and rice.


Chatelaine Quickies: Gingery tofu and rice noodle soup

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Nutrition (per serving)

  • Calories
  • 242,
  • Protein
  • 15 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 18 g,
  • Fibre
  • 1 g,
  • Sodium
  • 406 mg.
  • Good source of
  • vitamin A