Allrecipes Bamboo Skewers -- 50 Pieces
Tofu-Veggie Kebabs with Chili-Garlic Peanut Dipping Sauce
- 11-in. grill pan
- 10-in. bamboo skewers
Kebabs
- 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)
Marinade
- 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
Garnish
- 1/4 cup finely chopped cilantro
- Lime wedges
Prep
- Soak bamboo skewers in cold water while preparing ingredients.
- 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.
- 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.
- Meanwhile, chop bell peppers and onions into 1.5-in. cubes.
- 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.
Marinade
- In large bowl, whisk all marinade ingredients to combine.
- Add chopped tofu and gently mix until fully coated. Refrigerate for about 30 minutes, or overnight (the longer, the better).
Kebabs
- Layer tofu and veggies onto skewers, alternating for best results.
- Use brush to slather on a coat of leftover marinade.
- Warm grill pan over medium heat. Add 1 tablespoon oil. Once oil is hot, transfer four skewers to pan.
- Cook each skewer for about 4-5 minutes per side. Transfer to serving plate and repeat with remaining skewers.
Chili-garlic peanut dipping sauce
- In medium bowl, whisk all peanut dipping sauce ingredients to combine.
- 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 Vitacost.com!
