Go Back
+ servings
tofu satay bowls
Print Recipe
5 from 5 votes

Thai Tofu Satay Bowls

Crispy wedges of tofu and the best creamy peanut sauce are the stars of these Thai Tofu Satay Bowls. Use these bowls for meal prep or for a simple Thai-inspired vegetarian dinner.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main
Cuisine: Thai
Keyword: easy Thai recipe, easy, weeknight-friendly, family friendly, vegetarian
Servings: 4
Calories: 335kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Saucepan
  • Nonstick Skillet


Tofu Satay:

  • 16 ounces Extra-Firm Tofu, sliced into triangles (see note)
  • 3 Tablespoons Sweet Thai Chili Sauce
  • 1 Tablespoon Soy Sauce
  • 2 teaspoons Cornstarch
  • 1 teaspoon Mild Curry Powder
  • 1 teaspoon Rice Vinegar
  • 4 Tablespoons Cooking Oil (use any high-heat oil like peanut, vegetable, grapeseed, or avocado oil)

Creamy Peanut Sauce:

  • ½ cup Creamy Peanut Butter
  • 2 ½ Tablespoons Low Sodium Soy Sauce
  • 2 ½ Tablespoons Brown Sugar (sub sweetener of choice like honey, maple syrup, or agave)
  • 2 teaspoons Lime Juice
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Sriracha or Chili-Garlic Sauce (use more or less to taste)
  • ½ teaspoon grated Fresh Ginger

For Serving:


  • Make Peanut Sauce: Heat peanut butter in the microwave or in a small saucepan over medium heat until melted. Remove from heat and whisk in ¼ cup soy sauce, brown sugar, lime juice, toasted sesame oil, Sriracha, and ginger. If the sauce is too thick to pour, whisk in some warm water as needed.
  • Season and cook tofu: In a small bowl, whisk together Sweet Thai Chili Sauce, 1 Tablespoon soy sauce, cornstarch, mild curry powder, and rice vinegar until no lumps remain. Pour seasoning out in a shallow bowl or baking dish. Add tofu and turn to coat tofu in seasoning.
  • Heat oil in a large nonstick pan over medium heat. When oil begins to shimmer, transfer tofu to heated oil in a single layer and sear on both sides until golden and crisp, 5 to 8 minutes total. (Do this in batches if needed.)
  • Transfer tofu to a paper towel-lined plate to cool slightly.
  • Assemble bowls with a bed of rice topped with tofu. Garnish bowls with cilantro, cucumbers or pickles, and lime wedges. Drizzle everything with peanut sauce. Sprinkle chopped peanuts on top.


Tofu - For best results, the tofu should be drained of all water and dried as much as possible. If using tofu that is soaked in water, drain it, slice it in half and then place in a single layer between several paper towels. Place a heavy skillet on top and let rest for about 15 minutes. Alternatively, look for vacuum-packed tofu that is already drained of liquid (this is the easiest option). 


Calories: 335kcal | Carbohydrates: 26g | Protein: 18g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 1194mg | Potassium: 444mg | Fiber: 3g | Sugar: 18g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg