Sticky BBQ Tofo Skewers

By Elisa Booker

April 17, 2018

Thai style delicious sweet and spicy tofu skewers!

  • Prep: 15 mins
  • Cook: 12 mins
  • Yields: 4 as a starter, 2 as main


Tofu Skewers:

4 Skewers

2-3 large red chillies - finely chopped

4 garlic cloves - finely chopped

3cm piece ginger - finely chopped

1/4 tsp ground pepper

1 Tbsp Shaoxing

1 tbsp vegan fish sauce (see separate recipe)

1 tbsp dark soy sauce

2 Tbsp agave syrup

1/2 Tbsp soft brown sugar

handful fresh coriander - chopped

Tofu puffs (300g drained and pressed. Chop into cubes, toss in corn flour and lightly fry til golden)

Salt to taste

Peanut & Cucumber dipping sauce:

1/4 cucumber

1 Tsp light soy sauce

3 Tbsp lime juice

2-3 tsp soft brown sugar

1 Tbsp peanuts

2 Tbsp rice vinegar

1 shallot

1 green or red chilli - finely chopped

pinch salt


For the Dipping Sauce:

1Chop cucumber in half lengthways and scrape out watery seeds then finely chop into crescents

2Put soy sauce, lime juice and sugar in bowl and mix until dissolved

3Dry roast peanuts until turning brown

4Allow to cool and then crush in pestle and mortar to form a chunky powder

5Add peanut to soy mixture, stir well and add cucumber.

For Skewers:

1If using wooden skewers, soak in water

2In large bowl add all ingredients except tofu puffs, mix well and check for seasoning - add salt as required

3Add tofu puffs and mix well - allow to marinate for at least an hour (can do overnight)

4Grill under a medium heat, turning occasionally until golden brown and crispy

5Serve with the dipping sauce as a starter. Add rice for a larger meal

6Great with nam prik pao (see separate recipe)

If you don't have time to make fish sauce, just add additional soy sauce


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