Tofu satay with cucumber salad

2 servings

Preparation: 30 min. Cook time (=resting time) 30 min.

Part 1


  • 400g tofu
  • 2 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp agave syrup
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 15 g ginger
  • 1 clove garlic

Cut tofu into approx. 2-cm (0.8-inch) dices. Add toasted sesame oil, soy sauce, agave syrup, ground cumin, coriander and turmeric to a bowl. Stir to combine. Grate ginger and garlic directly into the bowl. Stir to combine, then add diced tofu and toss to coat until it´s covered in the sauce. Let rest for approximately 30 min. If you have more time, it improves the flavour to let it marinate longer.


Part 2


  • 200 g cucumber
  • 8 radishes
  • 1 shallot
  • 2 rice vinegar
  • ½ lime
  • ½ chili
  • 1 tbsp toasted sesame oil
  • 2 tbsp sesame seeds
  • 1 tbsp soy sauce
  • (himalaya)salt
  • pepper

In the meantime, thinly slice cucumber, radishes, and shallot. Add rice vinegar, zest and juice of half of a lime, finely chopped chili, sesame oil, soy sauce, and sesame seeds to a large bowl. Stir to combine and season with salt and pepper to taste. Add cut vegetables, mix with dressing, and let sit until serving.


Part 3


  • 5 tbsp creamy peanut butter
  • 5 tbsp coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp agave syrup
  • 1 tbsp lime juice
  • chili flakes

For the peanut sauce, add creamy peanut butter, coconut milk, soy sauce, agave syrup, and lime juice to a bowl. Stir to combine and if desired, add some chili flakes to taste.


Part 4


  • olive oil
  • 4 wooden skewers – frying pan/grill pan

Thread tofu pieces onto wooden skewers. Heat the pan over medium heat. Put a tiny bit of olive oil in the pan and put the tofu skewers in until they are browned on all sides.


Part 5 (last part)


  • cilantro
  • sesame seeds

Serve tofu skewers with peanut dip, cucumber and radish salad. Sprinkle with chopped cilantro and sesame seeds.

Print Friendly, PDF & Email