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Sticky Tofu Satay Sticks

  • Makes 2 Portions
  • Not Suitable for freezing
  • Preparation 5 minutes
  • 45 minutes cooking time
  • 180 C°, 350 F°, Gas Mark 4


The Sticks
  • 1 block of tofu – well-pressed
  • 1 tbsp tamari
  • 2 tbsps groundnut oil
Satay Sauce
  • 1 cup coconut milk
  • the juice of 1 lime
  • 2 tbsps smooth peanut butter
  • 2 cloves garlic
  • a thumb of ginger, minced
  • 1 tbsp tamari
  • 1 tbsp agave nectar
  • 1 tsp chilli flakes


  1. Cut the well-pressed tofu into long strips.
  2. Place on a ceramic oven-proof dish or deep baking tray and cover with the tamari and groundnut oil.
  3. Place in a pre-heated oven at 180 deg C for 30 minutes. Set the timer for half way though, remove from the oven and turn the steaks over.
  4. Meanwhile, whizz together all the satay sauce ingredients in a blender.
  5. When the tofu steaks are ready, pour over the satay sauce and return the dish to the oven for a further 15 mins.
  6. Insert skewers and serve on a bed of rice with stir-fried, Chinese greens. Any combination of kale, pak choi, cavolo nero, spinach.. or just one of them on their own washed, sliced and fried in a splash of toasted sesame oil with minced garlic and ginger until dark green and shiny.
  7. Add a glug of tamari and a squeeze of lemon juice when cooked and serve immediately.

At Tofuture we are transforming Tofu from the tasteless, spongy, last choice vegetarian option into a delicious, healthy and ethical addition to your diet. The recipes, new ideas, and our brand new to the market Tofu Press will add a riot of alternative options to your menu the only problem will be choosing which to try first.

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