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Allrecipes Bamboo Skewers -- 50 Pieces

Allrecipes Bamboo Skewers
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Allrecipes Bamboo Skewers -- 50 Pieces

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Tofu-Veggie Kebabs with Chili-Garlic Peanut Dipping Sauce

Perfect for your next barbecue, these crispy tofu kebabs make a colorful side dish that’ll complete your summery spread. Prepare on the grill (hello, al fresco dining!) or cook on the stove. Pair it with homemade peanut sauce for dipping alongside a main entrée – or serve it with a side of basmati rice to make it a meal. Grilled Kebabs Stacked with Tofu and Veggies on Plate with Chili-Garlic Peanut Dipping Sauce |

Tofu-Veggie Kebabs with Chili-Garlic Peanut Dipping Sauce

  • 11-in. grill pan
  • 10-in. bamboo skewers


  • 14 oz. extra-firm tofu
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 2 Tbsp. peanut oil ( or sesame oil, for grilling)


  • 1 Tbsp. chili-garlic sauce*
  • 2 Tbsp. reduced sodium soy sauce
  • 1 Tbsp. lime juice
  • 1 Tbsp. honey
  • 1 tsp. finely grated ginger

Chili-garlic peanut dipping sauce

  • 1/2 cup unsweetened peanut butter
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. honey (or brown sugar)
  • 2 Tbsp. water
  • 1/2 - 1 Tbsp. chili-garlic sauce*
  • 1 tsp. lime juice


  • 1/4 cup finely chopped cilantro
  • Lime wedges


  1. Soak bamboo skewers in cold water while preparing ingredients.
  2. Remove tofu from package and drain excess water. Wrap tofu in a few layers of paper towels, then transfer to baking sheet or rimmed plate.
  3. To press tofu, place heavy skillet on top of tofu, followed by a few cans to balance it and add more weight. Set aside for 30 minutes.
  4. Meanwhile, chop bell peppers and onions into 1.5-in. cubes.
  5. After 30 minutes, remove cans and skillet from tofu. Unwrap tofu and chop it into cubes (approximately 1.5 in.). Tip: Chop tofu block into three equal pieces lengthwise. Lay flat and then chop each block into eight equal pieces. This should make 24 cubes.


  1. In large bowl, whisk all marinade ingredients to combine.
  2. Add chopped tofu and gently mix until fully coated. Refrigerate for about 30 minutes, or overnight (the longer, the better).


  1. Layer tofu and veggies onto skewers, alternating for best results.
  2. Use brush to slather on a coat of leftover marinade.
  3. Warm grill pan over medium heat. Add 1 tablespoon oil. Once oil is hot, transfer four skewers to pan.
  4. Cook each skewer for about 4-5 minutes per side. Transfer to serving plate and repeat with remaining skewers.

Chili-garlic peanut dipping sauce

  1. In medium bowl, whisk all peanut dipping sauce ingredients to combine.
  2. Serve with kebabs and refrigerate leftovers.
  • Pressing the tofu allows marinade to absorb better.
  • If you’re not a bell pepper fan (or simply looking to include more variety), use baby potatoes, zucchini and mushrooms instead.
  • Spice is nice, but if you’re not craving a kick, feel free to decrease the amount of chili-garlic sauce.
  • To store leftovers, remove tofu and veggies from skewers and seal in airtight container. Refrigerate and enjoy within five days. Reheat for about a minute in a microwave before serving.
  • Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used.
  • To order the ingredients you need to make this recipe, visit!

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