SOY & CHILLI TOFU SKEWERS with peanut dipping sauce

I think quite a lot of vegan food is associated with bland, tasteless tofu. To be honest I’d never been a fan of the stuff. Making the change to plant-based eats meant tofu had to make it on to the menu, and after a few trial and error recipes I’ve finally cracked a few recipes worth sharing.

The ‘secret’ to delicious tasting tofu is all in the soaking / marinating process. Tofu is like a sponge, the more time you let it sit in delicious marinades the tastier it will be.


for the tofu skewers:

1 pack of tofu, drained and pressed to drain out the water

2-3 tbsp soy sauce

1-2 tbsp sriacha sauce (or hot sauce of choice)

1 tsp lazy chillies

handful of bamboo / metal skewers

for the peanut dipping sauce:

3- 4 tbsp smooth peanut butter

1 tbsp maple syrup

2 tbsp rice wine vinegar

1 tbsp tamarind paste

handful of coriander, chopped

2 cloves of garlic, minced

1-2 tsp sesame oil

juice of 1 lime

for the crunchy asian-insired salad:

greens of choice steamed cooked / boiled but left crunchy

2-3 spring onions, finely sliced

handful of coriander, chopped

1-2 tsp grated fresh ginger

1 tbsp sesame seeds

1 tsp soy sauce

1 tsp sesame oil

juice of half a lemon



Preheat you oven to 200C.

Drain and press your tofu block under a heavy weight to extract the water. Meanwhile you can make your marinade by combining all your ingredients in a bowl. Chop your drained tofu into squares and add to your marinade, make sure you coat them all, cover them and then refrigerate. (the longer the better – you could do this the day before for super flavour, but equally 1 hour will also make a difference.)

While your tofu is marinating make your peanut dipping sauce. Combine all the ingredients in a blender and blend. Scoop out and into a bowl until ready to serve.

Pop your veg on to boil. Start making the ginger dressing. Grate fresh ginger into a bowl and add the liquid ingredients, whisk up. Once your veg has cooked but still has a crunch, plunge into cold water, drain and add to a salad bowl. Toss in your ginger dressing, sprinkle with sesame seeds, spring onion and coriander.

Remove tofu from the fridge and skewer them up. If you’re using wooden skewers you’ll want to soak these quickly first to prevent them from burning in the oven. Bake your skewers for 10-15 mins. You can take them out while still squidgy, or leave them in to crisp up a bit, total personal preference. Plate up alongside your salad and dipping sauce. Dig in!




7 comments on “SOY & CHILLI TOFU SKEWERS with peanut dipping sauce

  1. Tofu is not the tastiest ingredient there is but I love it anyway and it sure adds a great distinct taste to dishes. Thanks for sharing this! I haven’t put them on skewers yet 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s