Vegan Som Tam with Tofu Satay & Peanut Sauce brings together the bold flavours of Thailand in one colourful plant-based meal. Crunchy green papaya, carrot,
Bird's Eye chilies, fresh lime juice and roasted peanuts create a vibrant Thai salad, while golden tofu skewers marinated in peanut butter, chili and garlic add delicious savoury depth.
Served with a creamy coconut peanut sauce, this Thai-inspired recipe combines spicy, sour, sweet and salty flavours with plenty of texture and plant-based protein.
▣ Ingredients (2 servings)
- 250 g green unripe papaya
- 1 carrot
- 1-2 bird's eye chilies
- 2 cloves garlic
- 1 tbsp brown sugar
- 1-2 tbsp vegan fish sauce
- 2 tbsp freshly squeezed lime juice
- 4-5 cherry tomatoes
- 4-5 yardlong beans
- 2 tbsp roasted unsalted peanuts
- 250 g firm natural tofu (1 block)
- 1 tbsp smooth peanut butter (for the tofu marinade)
- 1 tsp peanut oil (for the tofu marinade)
- 1 clove garlic
- 1 tsp chili flakes or finely chopped fresh chili
- 1 tbsp smooth peanut butter (additional, if needed for a thicker marinade)
- 3 tbsp smooth peanut butter (for the peanut sauce)
- 100 ml coconut milk
- 1 tbsp light soy sauce
- 1 tbsp freshly squeezed lime juice (for the peanut sauce)
- 1 tbsp brown sugar (for the peanut sauce)
- 1/2 tbsp vegan red Thai curry paste
- 1-2 splash warm water (if needed
♨ Preparation
- Prepare and Press the Tofu
Remove the firm natural tofu from its packaging and drain thoroughly.
Place the tofu on a chopping board and gently press out excess moisture using a clean kitchen towel or paper towels.
Cut the tofu block lengthwise into two thick pieces. Cut each piece in half again to create four rectangular tofu portions of approximately equal size.
For a firmer texture and better absorption of the marinade, press the tofu before cutting whenever possible. - Prepare the Peanut-Chili Marinade
In a small bowl, combine the smooth peanut butter, peanut oil, finely grated garlic and chili.
Stir until the ingredients form a thick, aromatic marinade. Add a few drops of water if necessary to make the mixture easier to spread.
Coat the tofu pieces thoroughly on all sides.
Leave to marinate for approximately 20 minutes. - Prepare the Som Tam Vegetables
Peel the green papaya and remove the seeds.
Using a julienne peeler or sharp knife, cut the papaya into long, thin strips.
Peel the carrot and cut it into equally fine julienne strips.
Cut the yardlong beans into approximately 3 cm pieces.
Halve the cherry tomatoes. - Prepare the Som Tam Dressing
Place the garlic cloves and Bird's Eye chilies in a large mortar.
Pound gently until the garlic and chilies are crushed and fragrant.
Add half of the roasted peanuts and the brown sugar.
Pound lightly again, leaving the peanuts roughly crushed rather than completely ground.
Add the vegan fish sauce and freshly squeezed lime juice.
Stir until the sugar has dissolved. - Combine the Som Tam
Add the yardlong beans to the mortar and bruise them lightly.
Add the halved cherry tomatoes and press gently to release some of their juices.
Add the julienned green papaya and carrot.
Using the pestle and a spoon, gently pound and toss the vegetables until they are evenly coated with the dressing.
The vegetables should absorb the flavours while retaining their fresh, crunchy texture.
Fold in the remaining roasted peanuts shortly before serving. - Prepare the Tofu Skewers
Carefully thread the marinated tofu pieces onto wooden or metal skewers.
Heat a non-stick frying pan over medium-high heat.
Place the skewers in the pan and fry until golden brown on both sides, turning carefully to prevent the tofu from breaking.
The peanut marinade should develop a lightly caramelised surface with darker roasted spots.
Reduce the heat if the peanut butter begins to brown too quickly. - Prepare the Peanut Sauce
Combine the peanut butter, coconut milk, light soy sauce, freshly squeezed lime juice, brown sugar and vegan red Thai curry paste in a small saucepan.
Heat gently over low to medium heat while stirring continuously.
Continue stirring until the sauce becomes smooth, creamy and aromatic.
If the sauce is too thick, add a little warm water until it reaches a thick but spoonable consistency.
Taste and adjust the seasoning if necessary. - Garnish and Serve
Arrange the fresh Som Tam on one side of two serving plates.
Place two golden tofu skewers alongside the salad.
Spoon the creamy peanut sauce next to the skewers.
Garnish with additional roasted peanuts, fresh chili and lime wedges if desired.
Serve immediately while the tofu is warm and the papaya salad is fresh and crunchy.
Food Story
Thailand, My Culinary Love Affair
Anyone who knows me knows that Thailand has a very special place in my heart. I’ve travelled there countless times, and I never seem to get enough of the people, the culture, the atmosphere and, above all, the incredible food. Thai cuisine is everything I love: fresh, colourful, aromatic, full of contrasts and never afraid of a little heat. Or, in my case, quite a lot of heat!
For this Via Veggie Vegan creation, I brought together two delicious Thai favourites: Som Tam, the famous green papaya salad, and satay-style skewers with creamy peanut sauce. Instead of meat, I used firm natural tofu, cut into four generous pieces, marinated in peanut butter, peanut oil, chili and garlic, then threaded onto skewers and pan-fried until beautifully golden.
The result is a wonderful combination of crunchy vegetables, spicy lime dressing, savoury tofu and rich peanut sauce. It’s my own plant-based interpretation rather than a strictly traditional Thai plate, but it captures everything I adore about Thailand’s vibrant flavours. And yes, there’s plenty of chili involved. Team Spicy wouldn’t have it any other way!
♨ Nutrition per serving
Nutritional values are approximate and may vary depending on the ingredients and products used.
Good to Know
How to Choose the Right Green Papaya
For authentic-style Som Tam, choose an unripe green papaya rather than a sweet, orange-fleshed ripe fruit. The skin should be predominantly green, firm and free from large soft or damaged areas. The fruit should feel heavy for its size and remain hard when gently pressed. Unlike ripe papaya, it should not have a pronounced sweet fragrance. When cut open, the flesh is usually pale white to light green and firm, with immature white seeds. There is no reliable knocking test comparable to the methods sometimes used for watermelons. Firmness, colour and the absence of ripeness indicators are more useful when choosing green papaya.
Som Tam and the Culinary Traditions of Isan
Som Tam is strongly associated with northeastern Thailand, a region known as Isan, and shares culinary roots with Lao green papaya salads. The name reflects the preparation technique: "som" refers to sour flavours, while "tam" describes pounding ingredients in a mortar. Traditional versions vary considerably and may include fermented fish sauce, dried shrimp, salted crab or other regional ingredients. My version uses vegan fish sauce and roasted peanuts, creating a fully plant-based interpretation.
The Four Flavours of Thai Cuisine
Many Thai dishes are built around a balance of sour, salty, sweet and spicy flavours. In this recipe, fresh lime juice provides acidity, vegan fish sauce contributes salty umami, brown sugar adds sweetness and Bird's Eye chilies deliver heat. The balance matters more than making any single flavour dominant. Thai cuisine is highly diverse, however, and not every dish aims for the same four-way balance. Som Tam is a particularly delicious example of how these contrasting flavours can work together.
