Can I bake these skewers instead of frying and grilling?
Yes, you can bake the marinated tofu and tempeh at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden. Then thread onto skewers and serve with sauce.
BREAKFAST
Indonesian Fried Tofu and Tempeh Skewers with Peanut Sauce (Sate Tahu Tempe)
These savory Indonesian skewers feature crispy fried tofu and tempeh, marinated and then grilled to perfection. Served with a rich, homemade peanut sauce, they make a delightful and protein-packed breakfast or light meal.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the soy sauce, sweet soy sauce, ground coriander, and turmeric powder. Add the tofu and tempeh cubes, tossing gently to coat. Marinate for at least 15 minutes.
02
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Fry the marinated tofu and tempeh in batches until golden brown and slightly crispy on all sides, about 3-4 minutes per batch. Remove and set aside.
03
While the tofu and tempeh are frying, prepare the peanut sauce. In a small food processor or blender, combine the roasted peanuts, garlic, ginger, lime juice, and water. Blend until smooth, adding more water if needed to reach a pourable consistency.
04
Thread the fried tofu and tempeh cubes alternately onto the soaked bamboo skewers, about 3-4 pieces of each per skewer.
05
Heat the remaining 1 tablespoon of vegetable oil in the same skillet or on a grill pan over medium heat. Grill the skewers for 2-3 minutes per side, or until lightly charred and heated through. Alternatively, you can finish them in an oven at 400°F (200°C) for 8-10 minutes, turning once.
06
Serve the Indonesian Fried Tofu and Tempeh Skewers hot, drizzled generously with the homemade peanut sauce.
About This Recipe
These savory Indonesian skewers feature crispy fried tofu and tempeh, marinated and then grilled to perfection. Served with a rich, homemade peanut sauce, they make a delightful and protein-packed breakfast or light meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of chili flakes to the peanut sauce. Ensure your tofu is well-pressed to achieve maximum crispiness when frying. Soaking bamboo skewers prevents them from burning during grilling.
Easy Substitutions
You can substitute the peanuts with cashew butter for a different flavor profile in the sauce. For a gluten-free option, use tamari instead of soy sauce. Any firm vegetable like zucchini or bell peppers can be added to the skewers.
Storage & Reheating
Store leftover skewers and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat skewers in a skillet or oven until warmed through. Reheat sauce gently on the stovetop or in the microwave.
Serving Suggestions
Serve these skewers with a side of steamed jasmine rice, a fresh cucumber and tomato salad, or a sprinkle of crispy fried shallots for added texture. They also pair wonderfully with a simple Indonesian acar (pickled vegetables) for a tangy contrast.
Common Mistakes
Overcrowding the pan when frying tofu and tempeh can lead to steaming instead of crisping; fry in batches. Not pressing tofu enough will result in soggy skewers. Forgetting to soak bamboo skewers can cause them to burn on the grill. Blending the peanut sauce too thick will make it difficult to drizzle; adjust with water. Overcooking the skewers can make the tofu and tempeh dry.
Frequently Asked Questions
What if I don't have a food processor for the peanut sauce?
You can finely chop the peanuts, garlic, and ginger, then mix with the other sauce ingredients, stirring vigorously until well combined.
Can I prepare the peanut sauce ahead of time?
Absolutely! The peanut sauce can be made up to 3 days in advance and stored in the refrigerator. You might need to add a little water when reheating to achieve the desired consistency.
MORE TO KNOW
The key to perfectly crispy tofu and tempeh is pressing the tofu thoroughly to remove excess water and frying it in hot oil until golden. For the tempeh, a quick fry helps develop its nutty flavor and firm texture. The sweet soy sauce (kecap manis) is crucial for the authentic Indonesian marinade flavor, providing a unique sweetness and depth. If you can't find it, you can make a quick substitute by simmering regular soy sauce with a touch of brown sugar until slightly thickened.
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