Low Carb Grilled Tofu Skewers with Spicy Peanut Sauce
Elevate your next plant-based meal with these Low Carb Grilled Tofu Skewers with Spicy Peanut Sauce—packed with bold flavors, vibrant veggies, and a perfectly creamy kick of heat. This recipe features tender cubes of marinated tofu, infused with a savory soy sauce, sesame oil, and ginger mixture, grilled to golden perfection alongside juicy red bell peppers and zucchini slices. The star of the dish is the irresistible sugar-free peanut sauce, a tangy, spicy blend of creamy peanut butter, coconut milk, lime juice, and sriracha. Quick to prepare in just 35 minutes, these skewers are not only low carb and keto-friendly but also an ideal option for vegans or anyone seeking a lighter yet satisfying meal. Perfect for a summer BBQ or a cozy indoor grilling experience, these skewers pair beautifully with a crisp side salad or cauliflower rice for a wholesome dinner.
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Recipe Information
Ingredients
- 14 oz extra firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup peanut butter (sugar-free)
- 0.5 cup unsweetened coconut milk
- 1 tablespoon lime juice
- 1 tablespoon sriracha sauce
- 1 tablespoon erythritol (or other low carb sweetener)
- 2 tablespoons water
- 1 red bell pepper, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 8 bamboo skewers
Instructions
Press the tofu block between paper towels and place a heavy object on top to remove excess water. Let it sit for at least 15 minutes.
In a bowl, combine soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger. Mix well.
Cut the tofu into 1-inch cubes and place them in a shallow dish. Pour the marinade over the tofu and let it marinate for at least 30 minutes, occasionally turning to ensure even coating.
While the tofu is marinating, soak the bamboo skewers in water to prevent them from burning during grilling.
To prepare the peanut sauce, whisk together the peanut butter, coconut milk, lime juice, sriracha sauce, erythritol, and water in a small saucepan over medium heat. Stir until smooth and heated through. Remove from heat and set aside.
Warm a grill or grill pan over medium heat. Lightly brush olive oil over the surface.
Thread alternating pieces of marinated tofu, red bell pepper, and zucchini onto each bamboo skewer.
Season the assembled skewers with salt and pepper.
Grill the skewers for 5-7 minutes on each side, or until the vegetables are tender and the tofu has a slight char.
Serve the skewers hot with the spicy peanut sauce drizzled on top or on the side for dipping.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4341 mg | 189% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 20.2 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3136 mg | 241% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3088 mg | 66% | |
*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.
