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A vibrant Indonesian-inspired dish is artfully plated on a black rectangular plate. Two skewers of golden grilled tofu satay rest beside a mound of deep purple riceberry coconut rice, garnished with fresh cilantro and lime wedges. A dollop of creamy peanut sauce with a hint of chili sits nearby. The plate is set atop colorful Indonesian batik fabrics, with a bowl of fresh green lettuce and bright red chilies in the background, creating an inviting and exotic presentation.
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Indonesian-Inspired Tofu Satay with Peanut Sauce & Coconut Rice

This Indonesian-inspired tofu satay transforms humble smoked tofu into a flavor-packed culinary adventure, where rich peanut sauce meets aromatic coconut rice for a plant-based twist on the Southeast Asian classic. The charred skewers deliver all the satisfaction of traditional satay without any of the environmental guilt, making this dish perfect for a weeknight escape to Bali right from your German kitchen.
Course Main Course
Cuisine Indonesian
Diet Vegan
Keyword Riceberry, Satay
Prep Time 25 minutes
Cook Time 20 minutes
Marinating 10 minutes
Total Time 45 minutes
Servings 3
Calories 808kcal
Author DeepSeek R1

Equipment

  • Grill pan
  • Skewers (wooden or metal)
  • blender
  • sauce pan (or a rice cooker)

Ingredients

Main components

  • 300 g smoked tofu
  • 1 cup riceberry rice
  • 200 ml coconut milk canned
  • 1 tbsp coconut oil

Satay marinade

  • 2 tbsp soy sauce
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 thumb-sized fresh ginger grated
  • 2 garlic cloves minced

Peanut sauce

  • 3 tbsp smooth peanut butter
  • 1 tbsp hoisin sauce ready-made
  • 1 tsp sriracha optional, use smoked paprika for mild heat
  • Juice of ½ lime
  • 50 ml water

Optional garnish

  • Fresh cilantro
  • Quick-pickled cucumber slice ½ cucumber, mix with 1 tbsp rice vinegar + 1 tsp sugar

Instructions

Marinate tofu (5 min)

  • Cut tofu into 2 cm cubes. Mix marinade ingredients in a bowl, add tofu, and let sit while you prep other components.

Cook coconut rice (20 min)

  • Rinse riceberry rice. Cook with coconut milk + equal part water in a saucepan until tender. Fluff with fork.

Grill satay (10 min)

  • Thread marinated tofu onto skewers. Heat grill pan with coconut oil. Cook skewers 3-4 min per side until charred.

Make peanut sauce (5 min)

  • Blend all sauce ingredients until smooth. Adjust consistency with water.

Serve

  • Plate rice, satay skewers, and peanut sauce. Add quick-pickled cucumber and cilantro.

Notes

Serving suggestions:
Pair with a simple green salad using lettuce and spring onions.
A chilled German Riesling would pair beautifully with this Indonesian-inspired meal. The wine's slight sweetness balances the savory peanut sauce while its bright acidity cuts through the richness of the coconut rice.  Serve at about 7-9°C (45-48°F) in a white wine glass for the perfect accompaniment. A homemade Lemongrass Ginger Iced Tea makes an excellent non-alcoholic pairing. Steep black tea with fresh lemongrass stalks and add slices of fresh ginger, then cool and serve over ice with a splash of lime juice. Garnish with a sprig of fresh cilantro or a lime wedge for an elegant presentation.
 
Allergens:
  • Soy (tofu, soy sauce, hoisin sauce)
  • Peanuts (the peanut butter can be replaced with almond or cashew butter)
  • Gluten (use gluten-free soy and hoisin sauce instead)
  • Coconut (coconut milk, coconut oil)
  • Check labels of pre-made products (e.g., hoisin sauce, sriracha) for additional allergens
 
Emission Hotspots:
  • Shop to home transportation, if a combustion car is used
 
Non-vegan Alternative:
Farmed mussels would be an excellent animal protein alternative for the recipe while maintaining a relatively low carbon footprint. Use about 500g fresh mussels (or pre-cooked smoked mussels). Briefly steam fresh mussels in the marinade ingredients before skewering. Tinned mussels can be threaded directly onto skewers.
 
Sustainability tips:
  • Cut tofu into uniform pieces to ensure even cooking and prevent burnt or undercooked pieces that might get discarded
  • Freeze leftover coconut milk in ice cube trays for future recipes
  • Walk or bike to the supermarket and farmer’s market
  • Cook the rice in a rice cooker (e.g. the Reishunger Digital Reiskocher) to save some energy
  • When buying coconut products, look for sustainably sourced options with Rainforest Alliance certification
  • Make your guinea pigs 🐹 happy by giving them any remaining garnish
  • Save the water used to rinse rice for watering plants. Rice water contains essential plant nutrients that can help support growth and development
  • Consider growing herbs at home - even a small windowsill herb garden reduces packaging and transportation while providing fresh flavours
  • Store unused peanut sauce in an airtight container with a thin layer of oil on top to prevent drying - it keeps for up to a week
  • Transform leftover satay into a lunch bowl with any remaining rice, or add to salads the next day