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Grilled Thai Peanut Tofu Skewers
Grilled Thai Peanut Tofu Skewers with Peanut Dipping Sauce are vegetarian AND dairy free! 
I’m kind of on a Thai kick, aren’t I? Last week with the Slow Cooker Thai Noodle Soup and now these Grilled Thai Peanut Tofu Skewers. I guess I’ll just chalk it up to pregnancy cravings!
It’s been quite awhile since I’ve cooked with tofu, and I’m not sure why – it’s so versatile. I used to make it a LOT in grad school because it’s such a cheap and easy way to get protein in a meal. Usually my go-to tofu dish is my Crispy Tofu and Broccoli Rice Noodle Bowls with Spicy Hoisin Sauce, but last night I wanted to see what would happen if I tried to grill tofu.
Turns out, it can be a little tricky. My tips for grilling tofu: make sure you have a very clean and well greased grill! It will make things go MUCH smoother.
The marinade for the tofu is pretty simple – sesame oil, peanut butter, honey, soy sauce, and lime juice. I let mine sit in it overnight for maximum soakage of the flavors, but 30 minutes to an hour would be sufficient, too.
For the veggies I stuck with bell peppers and zucchini because they were so fun and colorful together, but you could really use whatever veggies you like to grill – onions and mushrooms would work really well, I think!
I couldn’t make this Thai Peanut Tofu without a peanut dipping sauce. If you know me at all, you know that I’m all about the sauce. Condiments are my fave. I think Lars must get that from me because he couldn’t get enough of this Thai peanut dipping sauce too!
I made the sauce with GO VEGGIE Plain Cream Cheese, along with coconut milk, making the entire dish vegan and dairy free! I love using GO VEGGIE cream cheese in dishes like this because it has less calories, saturated fat, and cholesterol than regular cream cheese, keeping it light and healthy!
I really loved how these tofu skewers came out – I can’t wait to grill more tofu!
Ingredients
- 1 12 ounce block extra firm tofu (not silken)
For the tofu marinade:
- 2 tablespoons sesame oil
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- juice from 1 lime
- 1 tablespoon honey
- 2 cloves garlic
For the Peanut Sauce:
- 4 ounces GO VEGGIE Plain Cream Cheese
- 1/3 cup coconut milk
- 1/4 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 2 cloves garlic
- 1 teaspoon fresh minced ginger
- 2 tablespoons olive oil
- 1 red bell pepper stem and seeds removed and cut into 1" chunks
- 1 yellow bell pepper stem and seeds removed and cut into 1" chunks
- 1 orange bell pepper stem and seeds removed and cut into 1" chunks
- 1 small zucchini cut into ~1/4" half-rounds
Instructions
To marinate the tofu:
- Cut the block of firm tofu into ~1" squares.
- Combine all tofu marinade ingredients in a small bowl and whisk to combine.
- Pour over tofu squares and stir gently to cover.
- Refrigerate at least 30 minutes, up to overnight.
To make the peanut sauce:
- Combine all peanut sauce ingredients in a small food processor and blend until well combined.
- Set aside/refrigerate until ready to use.
To assemble the skewers:
- If using wooden skewers, be sure to soak them for at least 20 minutes prior to grilling.
- Preheat grill to medium-high heat.
- Toss bell peppers and zucchini in olive oil. Season with salt and pepper.
- Thread bell peppers, zucchini, and tofu onto skewers. I ended up having more veggies than tofu, so I had a few skewers that were just veggies. No big deal - just do whatever pattern or ratio of tofu to veggies that you'd like!
- Place on grill and cook for ~15 minutes, turning every 5 minutes.
- Once cooked, they should have visible grill marks but not burnt. If you find they are getting too charred, turn your heat down.
- Remove from grill and serve with peanut dipping sauce.
- Enjoy!!
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This post is sponsored by GO VEGGIE, however all opinions and recipe are my own.
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I love your Thai kick, Thai food rocks 🙂 And girl, when I was pregnant, I wish I would have had this recipe – I did not like meat at all so I was eating tofu all the time. I still love it, so I’m going to fire up the grill asap!