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Marinated Tofu Satay Recipe

Marinated Tofu Skewers
Valaer Murray

Marinated Tofu Skewers

This is a raw, vegetarian version of a "satay" that comes together with a quickly-made peanut sauce. The tofu gets enough flavor from the green tea marinade so you don't need to cook it. Substitute the vegetables for whatever floats your boat.

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For the marinade:

  • ½ cup rice wine vinegar
  • ¼ cup green tea, at room temperature
  • ¼ cup sesame oil
  • 1 tablespoon grated ginger
  • 1 clove minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the skewers:

  • One 14-ounce package of medium or firm tofu, cut into ½-1-inch cubes
  • 8 large button mushrooms, stems removed and caps sliced in half
  • 1 cucumber, sliced into about ½-inch slices (large enough to skewer) and cut again into half-circles
  • 2 tablespoons sesame seeds, for garnish
  • 6 wooden skewers, for assembly

For the peanut sauce:

  • ¼ cup peanut butter
  • 2 tablespoons sesame oil, plus more if needed
  • 2 tablespoons soy sauce, plus more if needed
  • Red pepper flakes, to taste
  • Rice, for serving (optional)


For the marinade:

Whisk together all the ingredients for the marinade in a large bowl or container.

For the skewers:

Add the tofu and mushrooms to the marinade, stir well, and refrigerate for 3 hours or overnight.

Thread the skewers, starting with the cucumber, marinated tofu, and mushrooms, and repeating twice. Continue until all skewers have been assembled. Sprinkle sesame seeds evenly on all sides.

For the peanut sauce:

Mix all the ingredients together in a medium bowl until blended and the consistency is smooth and not too thick (adding more sesame oil and soy sauce to reach desired consistency).

Serve skewers with peanut sauce and a side of rice if desired.