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Sticky BBQ Tofo Skewers

Yields1 ServingPrep Time15 minsCook Time12 minsTotal Time27 mins

Thai style delicious sweet and spicy tofu skewers!

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:

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


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


Dry roast peanuts until turning brown


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


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

For Skewers:

If using wooden skewers, soak in water


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


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


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


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


Great with nam prik pao (see separate recipe)

Nutrition Facts

Serving Size 4 as a starter, 2 as main