Chicken, Beef or Tofu Satay Recipe
Satays are the perfect finger food; but don’t save them for a party, they are a great weeknight meal. The marinade is super easy to make and the protein takes less than an hour to marinate. I like to skewer the meat AFTER it is cooked, because that way the bamboo skewers don’t burn! Serve with Sweet Chili Garlic Sauce, DeliciousDish or Tahini “Peanut” Sauce, DeliciousDish.
Ingredients
- 1 lb extra-firm tofu or 12 chicken tenders or 1½
- lb beef sirloin, cut into slices about 2-3 inches
- long and ¼-½ inch thick, cut the tofu into flat
- slabs, similar to a chicken finger
- 1 lemongrass, white and light-green end only,
- sliced in half lengthwise, tough outer leaves
- removed
- 2 tbsp grapeseed oil
- 2 tbsp fish sauce
- 2 tbsp coconut sugar (or white sugar)
- 1 tbsp lime juice
- 1 tbsp low-sodium tamari
- 2 cloves garlic
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 Thai bird chili, stem removed
Instructions
- 1
Place all ingredients (except the tofu, chicken or steak) in a blender and blend on high until a smooth puree is achieved.
- 2
Pour marinade all over the protein of choice and let it marinate at room temperature for 1 hour or several hours (or overnight) in the fridge. Bring to room temperature 1 hour before cooking.
- 3
Adjust oven rack to the second from the top position and preheat oven to broil or heat a grill to high. If you have a cast-iron grill sheet or pan, place it in the oven while the oven is preheating.
- 4
When the oven and pan have preheated for about 15 minutes, spray the pan with cooking spray and lay the chicken, tofu or beef down. Broil for 3 minutes, flip and repeat. If you are grilling, grill for 3 minutes per side.
- 5
Remove from oven/grill, carefully slide a bamboo skewer through the meat and serve with Sweet Chili Garlic Sauce, DeliciousDish or Tahini “Peanut” Sauce, DeliciousDish, on the side. Serves 4-6.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Chicken, Beef or Tofu Satay?
This Chicken, Beef or Tofu Satay recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this chicken, beef or tofu satay ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.