Easy Air Fryer Tofu Skewers
Yields: 4 Servings
Recipe, Photo & Styling by World of Vegan
“This sweet and spicy tofu satay paired with an easy peanut dipping sauce will be your new favorite weeknight dinner! It's fun and fancy enough for a special occasion or serving a crowd, but simple enough to pull off any day of the week.” - Michelle Cehn
Ingredients
Marinated Tofu Satay
1 (10 oz) package Hodo Extra Firm Tofu
1 (8 oz) package Hodo Miso Tofu LOCATE PRODUCT OR
1 (8 oz) package Hodo Indian Spiced Tofu LOCATE PRODUCT
3 tbsp soy sauce
3 tbsp pineapple juice
1/2 tsp garlic powder
1/4 tsp red pepper flakes
Peanut dipping sauce
1/4 cup creamy natural peanut butter
2 tbs pineapple juice
2 tbsp rice vinegar
1/2 lime, juiced
1 tsp soy sauce
1/8 tsp ground ginger
1/8 tsp garlic powder
1/4 tsp red pepper flakes
1 tbsp water
Garnishes
1 tbsp fresh cilantro
Chopped peanuts
Lime wedge
Instructions
Drain tofu, pat dry with a paper towel, and cut into satay strips approximately ¾-inch wide, ¾-inch thick, and 3 – 4 inches long. Using a toothpick or skewer, pierce each piece of tofu several times on each side (this will help the tofu soak up more of the marinade and become more flavorful).
Prepare tofu marinade: In a small bowl, make the tofu marinade by mixing together the soy sauce, pineapple juice, garlic powder, and red pepper flakes.
In a container with a lid or in a large silicone or ziploc bag, lay the tofu flat (in at most two layers) and pour the marinade on top. Cover (or seal) and place in the refrigerator for at least two hours. Flip the tofu pieces over and allow to marinate in the fridge for several more hours (or ideally overnight). The longer you give the tofu to marinate, the more flavorful it will become. You will see the marinated sides become brown in color. If needed, flip tofu again to evenly marinate all sides.
Once marinated, lay a tofu piece on a flat surface and gently push a bamboo skewer lengthwise through the center, stopping when the skewer reaches the end of the tofu. Repeat for remaining tofu.
Use sharp scissors to trim the skewers to just two inches beyond the tofu. Lay tofu flat in the air fryer and air fry at 400 degrees for 3 minutes. Flip and air fry an additional 3-4 minutes, until nicely browned and cooked to your liking.
Cooking Tip: Longer air fryer time will create firmer chewier and dryer tofu satay. We suggest to air fry for 12-15 minutes at 400°F. If you prefer softer tofu satay, cook for less time.
Prepare peanut dipping sauce: In a small bowl, mix together the peanut butter, pineapple juice, rice vinegar, soy sauce, ground ginger, garlic powder, red pepper flakes, and water, and mix well until you have a smooth sauce.
Serve tofu satay drizzled with peanut dipping sauce and topped with fresh cilantro, along with a side of peanut dipping sauce (optionally topped with peanuts). Enjoy hot.
Notes:
To bake: Preheat the oven to 400 degrees and lay tofu skewers on a lined baking sheet. Bake for 10-15 minutes, flip, and bake another 10-15 minutes.
To grill: Cook tofu satay on the grill to your liking.
Easy Air-Fryer Tofu Skewers
Ingredients
- 1 (10 oz) package Hodo Extra Firm Tofu, shredded Locate Product
- 3 tbsp soy sauce
- 3 tbsp pineapple juice
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/4 cup creamy natural peanut butter
- 2 tbs pineapple juice
- 2 tbsp rice vinegar
- 1/2 lime, juiced
- 1 tsp soy sauce
- 1/8 tsp ground ginger
- 1/8 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 tbsp water
- 1 tbsp fresh cilantro
- Chopped peanuts
- Lime wedge
Instructions
- Drain tofu, pat dry with a paper towel, and cut into satay strips approximately ¾-inch wide, ¾-inch thick, and 3 – 4 inches long. Using a toothpick or skewer, pierce each piece of tofu several times on each side (this will help the tofu soak up more of the marinade and become more flavorful).
- Prepare tofu marinade: In a small bowl, make the tofu marinade by mixing together the soy sauce, pineapple juice, garlic powder, and red pepper flakes.
- In a container with a lid (like this) or in a large silicone or ziplock bag, lay the tofu flat (in at most two layers) and pour the marinade on top. Cover (or seal) and place in the refrigerator for at least two hours. Flip the tofu pieces over and allow to marinate in the fridge for several more hours (or ideally overnight). The longer you give the tofu to marinate, the more flavorful it will become. You will see the marinated sides become brown in color. If needed, flip tofu again to evenly marinate all sides.
- Once marinated, lay a tofu piece on a flat surface and gently push a bamboo skewer lengthwise through the center, stopping when the skewer reaches the end of the tofu. Repeat for remaining tofu.
- Use sharp scissors to trim the skewers to just two inches beyond the tofu. Lay tofu flat in the air fryer and air fry at 400 degrees for 3 minutes. Flip and air fry an additional 3-4 minutes, until nicely browned and cooked to your liking. Longer air fryer time will create firmer chewier and dryer tofu satay. If you prefer softer tofu satay, cook for less time.
- Prepare peanut dipping sauce: In a small bowl, mix together the peanut butter, pineapple juice, rice vinegar, soy sauce, ground ginger, garlic powder, red pepper flakes, and water, and mix well until you have a smooth sauce.
- Serve tofu satay drizzled with peanut dipping sauce and topped with fresh cilantro, along with a side of peanut dipping sauce (optionally topped with peanuts). Enjoy hot.
- To bake: Preheat the oven to 400 degrees and lay tofu skewers on a lined baking sheet. Bake for 10-15 minutes, flip, and bake another 10-15 minutes.
- To grill: Cook tofu satay on the grill to your liking.
