Name: Tofu Skewers with Spicy Peanut Sauce
Prep time: 30 min
Cook time: 10 min
Total time: PT-489481H21M44S
Cuisine: Asian-Inspired
Ingredients: Tofu Skewers:; 1 package extra firm or high-protein tofu, pressed and cut into 1-inch cubes; 8 wooden skewers, soaked in water for 20–30 minutes; 1 tbsp oil (for cooking); Tofu Marinade:; 2 tbsp soy sauce (or tamari for gluten-free); ½ tbsp maple syrup; ½ tsp garlic powder; 2 tsp sriracha (adjust to taste); 1 tsp rice vinegar; Spicy Peanut Sauce:; 2 tbsp creamy peanut butter; Juice of ½ small lime; 1 tbsp soy sauce (or tamari); 1 tsp maple syrup; 1 tsp sriracha (or sweet chili sauce for less heat); ½ tsp rice wine vinegar

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These Tofu Skewers with Spicy Peanut Sauce are a satisfying, protein-packed meal that comes together with just a handful of ingredients. The crispy tofu cubes are marinated in a flavorful sauce, grilled or pan-seared to perfection, and served with a creamy, spicy peanut dipping sauce. I like pairing them with rice, noodles, or fresh veggies for a balanced and filling dish.

Tofu Skewers with Spicy Peanut Sauce

Why You’ll Love This Recipe

I love how easy it is to make these tofu skewers with minimal ingredients, yet they deliver big flavor. They’re perfect for a weeknight dinner, a weekend cookout, or a fun appetizer for a dinner party. The spicy peanut sauce adds just the right kick, and I can adjust the heat depending on my mood. Plus, they’re naturally vegan and easily made gluten-free with a simple ingredient swap.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tofu

8 wood skewers, soaked in warm water for 20–30 minutes
1 package of extra firm or high protein tofu, pressed with the water removed
1 tablespoon oil (for the pan)

Tofu Marinade

2 tablespoons soy sauce (gluten-free if needed)
½ tablespoon maple syrup
½ teaspoon garlic powder
2 teaspoons sriracha
1 teaspoon rice vinegar

Spicy Peanut Sauce

2 tablespoons creamy peanut butter
Juice from ½ small lime
1 tablespoon soy sauce (gluten-free if needed)
1 teaspoon maple syrup
1 teaspoon sriracha (add more if I want extra heat)
½ teaspoon rice wine vinegar

Directions

I start by combining all the ingredients for the spicy peanut sauce in a medium bowl and mixing until smooth. I set it aside while I prep the tofu.
After pressing the tofu for 15–20 minutes to remove excess water, I cut it into 1-inch cubes.
I mix the tofu marinade ingredients in a bowl and toss the tofu cubes gently in the marinade using my hands. I save any leftover marinade for brushing while cooking.
I thread the tofu cubes onto soaked wooden skewers, leaving a little space between each piece.
I preheat a pan or grill pan over medium heat, add oil, and cook the skewers for about 5 minutes on one side. Then I brush with leftover marinade, flip them, and cook another 5 minutes until they’re golden and crispy on the outside.
I remove the skewers and serve them warm with the spicy peanut sauce, chopped cilantro, sesame seeds, and rice or noodles.

Servings and timing

This recipe makes approximately 6 tofu skewers and serves about 3 people.

Prep time: 30 minutes (including tofu pressing and marinade)
Cook time: 10 minutes
Total time: 40–50 minutes

Variations

I like using tamari instead of soy sauce to keep it gluten-free.
For a milder flavor, I skip the sriracha or use a dash of sweet chili sauce instead.
I’ve swapped the peanut butter for almond butter or tahini, both work beautifully in the sauce.
Instead of pan-frying, I’ve grilled the skewers on an outdoor barbecue—just carefully flip them to avoid breakage.
I sometimes double the marinade to spoon more over rice or noodles on the side.

storage/reheating

If I have leftovers, I store the cooked tofu skewers in an airtight container in the fridge for up to 3 days. To reheat, I simply pan-fry them again for a few minutes until warm and crispy. They can also be reheated in an air fryer. If I want to freeze them, I do it after cooking, then reheat them from frozen by lightly frying or baking until warmed through.

FAQs

How do I prevent the tofu from breaking when skewering?

I make sure to press the tofu well to remove moisture and cut it into larger cubes (about 1 inch). That way, it’s firm enough to handle the skewers without tearing.

Can I make this ahead of time?

Yes, I often marinate the tofu and prepare the sauce a few hours in advance or even the night before. Then all I need to do is skewer and cook them when I’m ready to eat.

What can I serve with these tofu skewers?

I like to serve them with steamed rice, quinoa, rice noodles, stir-fried or grilled veggies, and a sprinkle of chopped peanuts or sesame seeds. They make a great main or hearty side.

Is there a way to make it less spicy?

Absolutely. I reduce or completely skip the sriracha in both the marinade and the peanut sauce when I want a milder version. The flavors still come through beautifully.

Can I cook these in the oven instead of on the stove?

Yes, I’ve baked them at 400°F (200°C) for 25–30 minutes, flipping halfway through. They don’t get as crispy as pan-frying, but they still taste great.

Conclusion

These tofu skewers with spicy peanut sauce are a flavorful, protein-rich meal I can whip up with just a few ingredients. Whether I’m grilling them for a crowd or cooking up a cozy dinner at home, they always hit the spot. The creamy peanut sauce takes them to the next level, and the recipe is so easy to adapt to my taste and pantry.