Gluten-Free Grilled Tofu Skewers with Spicy Peanut Sauce
Elevate your grilling game with these Gluten-Free Grilled Tofu Skewers paired with a luscious Spicy Peanut Sauce! This vibrant recipe packs bold flavors and textures, combining smoky, charred tofu cubes and colorful, tender-crisp veggies—like red bell pepper, zucchini, and red onion—marinated in a savory blend of gluten-free soy sauce, sesame oil, lime juice, and aromatic ginger-garlic. Perfect for anyone seeking a plant-based, gluten-free dish, these skewers are complemented by a rich, creamy peanut sauce infused with coconut milk and a hint of sriracha for a spicy kick. Easy to prep and cook in under 30 minutes, they’re ideal for summer dinners, backyard barbecues, or entertaining. Garnished with fresh cilantro and crunchy peanuts, these skewers are as visually appealing as they are delicious, making them a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 14 oz extra firm tofu
- 3 tbsp gluten-free soy sauce or tamari
- 2 tbsp sesame oil
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 2 medium, minced garlic cloves
- 1 tsp, grated fresh ginger
- 1 medium, cut into pieces red bell pepper
- 1 medium, sliced into rounds zucchini
- 1 medium, cut into wedges red onion
- 1 cup, creamy peanut butter
- 1 tbsp sriracha sauce
- 1 cup coconut milk
- 2 tbsp rice vinegar
- 2 tbsp water
- 0.25 cup chopped peanuts
- 2 tbsp, chopped fresh cilantro
- 8 bamboo or metal skewers
Instructions
Drain the tofu and wrap it in paper towels or a clean kitchen towel. Place a heavy object on top and press for at least 15 minutes to remove excess moisture.
While the tofu is pressing, prepare the marinade by whisking together 2 tablespoons of gluten-free soy sauce or tamari, sesame oil, lime juice, brown sugar, minced garlic, and grated ginger in a mixing bowl.
Cut the pressed tofu into 1-inch cubes and place it in the marinade. Toss gently to coat and let it marinate for at least 15 minutes.
Meanwhile, prepare the vegetables by cutting the red bell pepper into 1-inch pieces, slicing the zucchini into 1/2-inch rounds, and cutting the red onion into wedges.
Prepare the spicy peanut sauce by whisking together the creamy peanut butter, 1 tablespoon of gluten-free soy sauce or tamari, sriracha sauce, coconut milk, rice vinegar, and water in a saucepan over medium heat. Cook for 3-5 minutes until smooth and slightly thickened, then set aside.
Preheat the grill to medium-high heat. If using bamboo skewers, soak them in water for at least 10 minutes to prevent burning.
Thread the tofu cubes, red bell pepper pieces, zucchini slices, and red onion wedges onto the skewers, alternating ingredients as desired.
Brush the grill grates with oil and place the skewers on the grill. Cook for about 10 minutes, turning occasionally, until the vegetables are tender and the tofu is slightly charred.
Transfer the grilled skewers to a platter and sprinkle with chopped peanuts and fresh cilantro.
Serve immediately with the spicy peanut sauce on the side for dipping.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 43.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 83.3 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2986 mg | 230% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3993 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
