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This red-hot, vegetarian version of the satay is made and packed with tofu, real vegetables, fruit juice, soy sauce, and herbs in a skewer and topped with a tangy cashew sauce.


For the satay base[]

Ginger-cashew sauce[]


For the skewers and vegetables[]

  1. Soak 6 long bamboo skewers in cold water for 30 minutes or use 6 long metal skewers.
  2. Thread tofu, bell pepper, mushrooms, and tomatoes alternately on skewers.
  3. Place in a single layer in a large glass baking dish.
  4. In a small bowl, whisk together soy sauce, lime juice, brown sugar, sesame oil, and garlic.
  5. Pour over skewers and let stand for 1 hour, turning occasionally.

Ginger-cashew sauce[]

  1. Meanwhile, make ginger-cashew sauce: in a food processor, place cashews and pulse on and off until ground. Set aside.
  2. In a medium saucepan, heat sesame oil over medium heat.
  3. Add scallions, garlic and ginger and cook, stirring often, 30 seconds.
  4. Stir in or mix with ground cashews, soy sauce, coconut milk, and hot sauce.
  5. Reduce heat to low and simmer, stirring occasionally, 30 to 45 minutes, adding up to ⅓ cup water if the mixture seems too thick.
  6. Remove from heat and set aside.


  1. Prepare the grill.
  2. Place marinaded skewers on grill, simply reserving the marinade.
  3. Cook until lightly browned, turning occasionally and basting with marinade, 12 to 15 minutes.
  4. Transfer to the serving platter and garnish with cilantro, if desired.
  5. Serve hot over rice, with the ginger-cashew sauce for dipping.