Recipes

Indonesian Crispy Satay Tofu Steaks

Serves 4

| Prep Time: 15 mins

| Cook Time: 15 mins

| Total Time: 30 mins

You may need: Indonesian Satay

Discover The Recipe

Satay is a classic Indonesian street food consisting of marinated, grilled meats on stick. Now considered a national dish, Satay is said to have been developed by Javanese street food vendors as an interpretation of Indian-style kebabs. Satay or ‘Sate’ (Indonesian spelling) is typically grilled chicken, beef, pork, or fish although there are more plant-based options available like tofu and tempeh threaded onto bamboo skewers and carefully grilled over a charcoal or wood fire. The proteins are seasoned to perfection with vibrant, local spices and marinades, then typically served with a creamy peanut sauce made from a combination of soy sauce, peanut butter, spicy seasonings and sometimes umami bombs like fish sauce or other fermented ingredients.  

Our recipe for Indonesian Crispy Satay Tofu Steaks is plant-powered, easy to prepare and packed with intense flavors. We achieve this by using our unique Indonesian Satay spice blend that consists of locally native spices like coriander, paprika, nutmeg, ginger and turmeric for a subtle golden hue and dynamite taste. This Satay recipe does not require a grill. Instead, the tofu is cut into thick steaks then coated with a seasoned cornstarch mixture using our Indonesian Satay blend and pan-seared evenly on all sides. The cornstarch gives the tofu steaks a satisfying crispy exterior while the seasoning blend adds vibrant color and bold flavor profile. For a delightfully crisp and fresh element, we added a quick pickled vegetable medley of julienned (thinly sliced) carrots and watermelon radishes. Keeping with traditional Indonesian fare, serve the Satay Tofu Steaks with a spicy peanut sauce. 

Ingredients

  • Satay Sauce

  • 1/2 cup crunchy peanut butter

  • 2 Tbsp sambal oelek (or sriracha)

  • 1 Tbsp agave

  • Juice of 1 lime

  • 1/4” ginger grated

  • 1 tsp Piquant Post Indonesian Satay spice

  • 1/4 cup soy sauce

  • 1/4-1/2 cup water (depending on how thick the peanut butter is)

  • Quick Pickles

  • 1 cup water

  • 1 cup rice vinegar

  • 1 cup sugar

  • 6 carrots, peeled and julienned

  • 2 watermelon radishes, peeled and julienned

  • Satay Tofu Steaks

  • 1 package extra firm tofu, cut into 1/4” thick steaks

  • 1/4 cup corn starch

  • 2 tsp Piquant Post Indonesian Satay 

  • ½ tsp salt

  • 1 small cucumber, sliced

  • 1 cup pickled carrots and radish

  • 1 small zucchini, cut into matchsticks or spiralized on a vegetable spiralizer

  • 4 cups cooked brown rice or jasmine rice

  • For garnish: cilantro, lime, cashews

Notes

Sambal oelek is an Indonesian hot sauce that can be trick to find outside of International markets. Sriracha is a similar but much easier to find condiment that works perfectly in this recipe!

If you prefer tempeh to tofu, feel free to substitute!

Deep frying the tofu is a great option, if you have a deep fryer at home! We also love an air-fryer for a lighter option 

Looking for more Indonesian tofu recipes? Try our Gado Gado recipe, or our Tofu Satay Lettuce Cups.

If you enjoy meat, our Indonesian Satay tastes wonderful in our recipes for Beef Satay, Chicken Satay, and Indonesian Meatballs (Bakso)

Instructions

To prepare the satay sauce, whisk together the sauce ingredients in a medium mixing bowl, adding the water little by little to achieve your desired consistency.

To prepare the tofu steaks, slice the tofu into 8 1/4” thick slabs. Mix together the cornstarch, Piquant Post Indonesian Satay and salt  in a shallow dish. Toss the tofu in the corn starch on both sides. 

Heat some peanut oil in a non-stick sauté pan and place the tofu into the pan over medium high heat. Sear the tofu on both sides, until golden brown and crispy.

Allow to dry on a paper towel to soak up excess oil. 

Brush the tofu steaks with some of the satay sauce after removing them from the pan. 

This next step is best done the previous day. To make the pickled carrots and radish, julienne the carrot and radish. Mix together the water, rice vinegar, and sugar in a sauce pan. Bring the liquid to a simmer and turn off the heat. Pour over the julienned carrots and radish. Allow to sit for 1 hour, or place in the frog to chill.

Serve the tofu steaks over the cooked rice, garnished with cucumber, pickled carrots and radish, zucchini noodles, lime, cashews, and cilantro. Drizzle with the satay sauce or serve on the side.

Alternatives & Substitutions

  • Try serving these tofu steaks over fried rice or even noodles!

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Indonesian Crispy Satay Tofu Steaks

Serves

4

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Piquant Post spice you’ll need: Indonesian Satay

Ingredients

  • Satay Sauce

  • 1/2 cup crunchy peanut butter

  • 2 Tbsp sambal oelek (or sriracha)

  • 1 Tbsp agave

  • Juice of 1 lime

  • 1/4” ginger grated

  • 1 tsp Piquant Post Indonesian Satay spice

  • 1/4 cup soy sauce

  • 1/4-1/2 cup water (depending on how thick the peanut butter is)

  • Quick Pickles

  • 1 cup water

  • 1 cup rice vinegar

  • 1 cup sugar

  • 6 carrots, peeled and julienned

  • 2 watermelon radishes, peeled and julienned

  • Satay Tofu Steaks

  • 1 package extra firm tofu, cut into 1/4” thick steaks

  • 1/4 cup corn starch

  • 2 tsp Piquant Post Indonesian Satay 

  • ½ tsp salt

  • 1 small cucumber, sliced

  • 1 cup pickled carrots and radish

  • 1 small zucchini, cut into matchsticks or spiralized on a vegetable spiralizer

  • 4 cups cooked brown rice or jasmine rice

  • For garnish: cilantro, lime, cashews

Instructions

  1. To prepare the satay sauce, whisk together the sauce ingredients in a medium mixing bowl, adding the water little by little to achieve your desired consistency.

  2. To prepare the tofu steaks, slice the tofu into 8 1/4” thick slabs. Mix together the cornstarch, Piquant Post Indonesian Satay and salt  in a shallow dish. Toss the tofu in the corn starch on both sides. 

    Heat some peanut oil in a non-stick sauté pan and place the tofu into the pan over medium high heat. Sear the tofu on both sides, until golden brown and crispy.

    Allow to dry on a paper towel to soak up excess oil. 

    Brush the tofu steaks with some of the satay sauce after removing them from the pan. 

  3. This next step is best done the previous day. To make the pickled carrots and radish, julienne the carrot and radish. Mix together the water, rice vinegar, and sugar in a sauce pan. Bring the liquid to a simmer and turn off the heat. Pour over the julienned carrots and radish. Allow to sit for 1 hour, or place in the frog to chill.

  4. Serve the tofu steaks over the cooked rice, garnished with cucumber, pickled carrots and radish, zucchini noodles, lime, cashews, and cilantro. Drizzle with the satay sauce or serve on the side.

Notes

  • Sambal oelek is an Indonesian hot sauce that can be trick to find outside of International markets. Sriracha is a similar but much easier to find condiment that works perfectly in this recipe!

  • If you prefer tempeh to tofu, feel free to substitute!

  • Deep frying the tofu is a great option, if you have a deep fryer at home! We also love an air-fryer for a lighter option 

  • Looking for more Indonesian tofu recipes? Try our Gado Gado recipe, or our Tofu Satay Lettuce Cups.

  • If you enjoy meat, our Indonesian Satay tastes wonderful in our recipes for Beef Satay, Chicken Satay, and Indonesian Meatballs (Bakso)

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