Satay is one of Southeast Asia’s most recognizable grilled street foods, sold everywhere from roadside carts and night markets to family-run restaurants. While many people associate satay with Indonesia, versions of the dish are also enjoyed across Malaysia, Singapore, Thailand, and other parts of the region, each with its own marinades, seasonings, and accompaniments. What unites them is the method, in which small pieces of marinated protein are threaded onto skewers and grilled over hot charcoal, where the smoke and intense heat create deeply flavorful, succulent, crispy bites.
Traditional satay is often made with meat, such as chicken, beef, or lamb. Tofu’s mild flavor and porous texture, along with the initial step of pressing it first, allow it to readily absorb the marinade. The grill adds smoky notes and ensures charred edges, resulting in a delicious skewer with plenty of flavor and texture.
Don’t overlook the peanut dipping sauce. It’s a recipe worth keeping on repeat. Creamy, sweet, and spicy, it complements the skewers and is equally delicious when drizzled over cold noodle salads, spooned onto grain bowls, or served alongside fresh spring rolls and crisp vegetables. Refrigerate any leftovers for up to one week.
