Tofu Satay

Tofu Satay

Are you tired of the same old tofu recipes? Looking to add a little kick to your plant-based meals? Look no further! Today, we're diving into the world of funky vegan sambal and how you can use it to take your tofu satay to the next level. This recipe was developed and photographed by Gail Rijnten from Galley of Gail. 


  • 1 block firm tofu
  • 2 tbsp cornflour


  • 40 mL kecap manis (sweet soy sauce)
  • 1 tbsp rice wine vinegar
  • 3 tbsp water for marinade
  • 2 tbsp Funky Vegan


  • 50 mL water for sauce
  • 30 mL neutral oil for shallow-frying
  • 0.5 tbsp cornflour
  • 1 tsp Funky Vegan


  • Place tofu between paper towels and place a plate on top with a can on it to weigh it down. Leave for 20 minutes to drain excess water.
  • Mix together kecap manis, rice wine vinegar, funky vegan and water.
  • Slice tofu into triangles and marinate for 10 minutes
  • Heat oil in a frying pan.
  • Remove tofu from marinade and dust with the corn flour.
  • Shallow fry a few minutes until browned all over, flipping as needed.
  • Remove tofu from pan. Add remaining marinade, 0.5 tbs cornflour, 50mL water, and extra Funky Vegan Mix well and stir until thickened.
  • Serve tofu with funky vegan sauce
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.