How to make Tofu Satay -

The popular Thailand starter made with tofu.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tofu (टोफू), Thai Curry Paste

Cuisine : Thai

Course : Snacks and Starters

For more recipes related to Tofu Satay checkout Chilli Tofu, Dry Chilli Tofu, Grilled Tofu And Paneer Sandwich, Grilled Tofu Sandwich . You can also find more Snacks and Starters recipes like Baida Roti Paneer Frankie Moong Dal Chilla Tomato Mozzarella Toasts

Tofu Satay

Tofu Satay Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Tofu Satay Recipe

  • Tofu cut into 1 inch wide strips 400 grams

  • Thai Curry Paste 8-10 cloves

  • Tamarind paste 1 tablespoon

  • Lemon juice 2 tablespoons

  • Soy sauce 1 tablespoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Lemon grass chopped 1 tablespoon

  • Brown sugar 1/2 teaspoon

  • Thai red curry paste 1 tablespoon

  • Coconut milk 2 tablespoons

  • Salt to taste

  • Peanut butter 1 tablespoon

  • Oil 2 tablespoons


Step 1

Grind garlic, tamarind paste, lemon juice, soy sauce, coriander powder, cumin powder, lemongrass, brown sugar, Thai red curry paste, coconut milk and salt with sufficient water into a fine paste.

Step 2

टोफु को एक बाउल में रखें, उसमें यह पीसा मसाला डालकर मिलाएँ। फिर पीनट बट्टर डालकर अच्छी तरह मिलाएँ। क्लिन्ग फिल्म से बाउल को ढकें और रेफ्रिज़्रेटर में तीस से पैंतालिस मिनट तक मॅरिनेट होने दें।

Step 3

अब उन्हें साते स्टिक्स पर पिरोएँ। एक नॉन स्टिक ग्रिल पैन में तेल गरम करें, उसमें ये साते स्टिक्स रखें और तेज़ आँच पर दो से तीन मिनट तक पकाएँ।

Step 4

साते स्टिक्स को घुमाएँ, ढक कर धिमी आँच पर दो से तीन मिनट तक पकाएँ। ढक्कन हटाएँ, साते स्टिक्स को फिर से घुमाएँ, थोडा तेल लगाएँ, ढक कर दो से तीन मिनट और पकाएँ। गरमागरम परोसें।

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.