Dou Dou (豆豆)Indonesian satay is usually all about skewered meats, but this vegan version keeps the soul of the dish — a deep, nutty, gently spicy peanut sauce — and lets a pan of vibrant seasonal vegetables soak up every drop of it. 這道印尼沙嗲醬燉時蔬把沙嗲的經典花生香氣盡收鍋中，各色時蔬吸取濃郁醬汁，惹味又下飯。
📹 Watch the Recipe: 素食教煮 Veggie So Easy
🥘 Why This Recipe Works
There is something quietly magic about a quick sauce-first approach to Indonesian peanut satay. On its own the sauce tastes like sweet roasted peanuts; the moment you fold in coconut milk, miso and a whisper of curry powder it turns into a coat that clings to every floret and slice. You get that familiar satay depth without a single skewer in sight.
The trick is building the sauce before the vegetables go in. Blooming the aromatics and emulsifying the peanut butter into the coconut milk first means the sauce thickens evenly, so the broccoli, cauliflower and carrot come out glazed rather than swimming in watery broth. This is a sauce-first dish, and the rewards show on the plate.
Best of all, it is a one-pan meal that comes together in about half an hour. Roughly a dozen ingredients, one sturdy pan, thirty minutes — and dinner is ready.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Broccoli florets | 250 g | 西蘭花 |
| Cauliflower florets | 200 g | 椰菜花 |
| Carrot, sliced | 1 large | 甘筍 |
| Baby corn, halved | 6 | 粟米芯 |
| Sugar snap peas | 100 g | 荷蘭豆 |
| Red bell pepper | 1 | 紅椒 |
| Wood ear mushrooms, soaked | 50 g | 云耳 |
| Tofu puffs | 150 g | 炸豆腐卜 |
| Garlic, minced | 3 cloves | 蒜蓉 |
| Shallots, sliced | 2 | 乾蔥 |
| Red chili, sliced | 1 | 指天椒 (optional) |
| Peanut butter (smooth) | 2 tbsp | 花生醬 |
| Miso or fermented soybean paste | 1 tbsp | 味噌 |
| Coconut milk | 250 ml | 椰漿 |
| Soy sauce | 1 tbsp | 生抽 |
| Curry powder | 1 tsp | 咖喱粉 |
| Coconut sugar | 1 tbsp | 椰糖 |
| Vegetable stock | 200 ml | 素高湯 |
| Neutral cooking oil | 1 tbsp | 食用油 |
👨🍳 Instructions
Step 1: Prep the vegetables
- Cut the broccoli and cauliflower into bite-size florets.
- Slice the carrot and red bell pepper, halve the baby corn, and trim the sugar snap peas.
- Soak the wood ear mushrooms until soft, then slice; rinse the tofu puffs in warm water to remove excess oil.
Step 2: Build the satay sauce
- In a small bowl, whisk the peanut butter, miso, soy sauce, coconut sugar, curry powder and half the coconut milk into a smooth paste.
- Stir in the remaining coconut milk along with the vegetable stock, and set aside.
Step 3: Bloom the aromatics
- Heat the oil in a wide pan over medium heat and sauté the shallots until translucent, about 2 minutes.
- Add the garlic and chili, stirring for 30 seconds until fragrant but not browned.
Step 4: Braise in the satay sauce
- Pour the satay sauce mixture into the pan and bring to a gentle simmer.
- Add the harder vegetables first (cauliflower, carrot, baby corn), then after 3 minutes the broccoli, snap peas and bell pepper.
- Nestle in the tofu puffs, cover, and simmer on low for 8-10 minutes until the vegetables are just tender.
Step 5: Finish and serve
- If the sauce is too thin, simmer uncovered briefly to thicken to a glaze.
- Taste and adjust with a little more soy sauce or coconut sugar.
- Serve hot over steamed rice, garnished with extra chili or crushed peanuts.
💡 Tips & Substitutions
| Problem / Question | Fix / Answer |
|---|---|
| No miso available? | Replace with light soy bean paste (黃豆醬) or a splash more soy sauce plus a pinch of salt. |
| Sauce too thin at the end? | Simmer uncovered for a few minutes to reduce; a teaspoon of cornflour slurry also works to glaze faster. |
| Peanut allergy in the family? | Swap peanut butter for tahini or sunflower-seed butter for a nut-free satay-style sauce. |
| Which vegetables work best? | Sturdy ones — broccoli, cauliflower, carrot, green beans, lotus root. Avoid soft greens that will wilt into the sauce. |
📊 Nutrition
Per serving (serves 3, with rice): approximately 330 cal, 18 g protein, 22 g fat, 24 g carbohydrates, 8 g fiber. High in plant protein and fiber from the peanuts, tofu puffs and vegetables.
Ingredients
Method
- Cut the broccoli and cauliflower into bite-size florets. Slice the carrot and red bell pepper, halve the baby corn, and trim the sugar snap peas. Soak the wood ear mushrooms until soft, then slice; rinse the tofu puffs in warm water to remove excess oil.
- In a small bowl, whisk the peanut butter, miso, soy sauce, coconut sugar, curry powder and half the coconut milk into a smooth paste. Stir in the remaining coconut milk along with the vegetable stock, and set aside.
- Heat the oil in a wide pan over medium heat and sauté the shallots until translucent, about 2 minutes. Add the garlic and chili, stirring for 30 seconds until fragrant but not browned.
- Pour the satay sauce mixture into the pan and bring to a gentle simmer. Add the harder vegetables first (cauliflower, carrot, baby corn), then after 3 minutes the broccoli, snap peas and bell pepper. Nestle in the tofu puffs, cover, and simmer on low for 8-10 minutes until the vegetables are just tender.
- If the sauce is too thin, simmer uncovered briefly to thicken to a glaze. Taste and adjust with a little more soy sauce or coconut sugar. Serve hot over steamed rice, garnished with extra chili or crushed peanuts.
🌱 Why This Dish
Satay (沙嗲) is a Southeast-Asian cooking tradition with deep roots in Malay and Indonesian food culture, where skewered meats are served with a rich, ground-peanut dipping sauce. For Buddhist-inspired cooking, the satisfying protein and depth usually supplied by meat are translated into peanut butter, tofu puffs and coconut milk — so the comforting, moreish quality of satay is kept entirely plant-based and aligns beautifully with vegetarian temple and home kitchens across Southeast Asia.
The Chinese name 燉時蔬 points to the technique: slowly braising seasonal vegetables (時蔬) so they turn tender and absorb the sauce. It is a warm, soulful one-pot that fits naturally into a family dinner spread, especially over rice, and shows how easily the flavors of the Malay world find a home in Chinese vegan cooking.
