Chili-Lime Tofu and Peach Skewers
Chili-Lime Peach and Tofu Skewers with sweet sesame glaze. These 30 minute tofu kebabs are the ultimate vegetarian summer dish--easy, flavorful, and nutritious.
Servings: 4 servings
Equipment
- 8 metal or bamboo skewers (soaked in water at least 1 hour)
Ingredients
- 1 (14-oz.) block extra-firm (or super-firm) tofu
- 2 medium peaches
- 1/2 large red onion (or 1 small)
- Olive oil or avocado oil for grilling
- 1 tsp. chili powder
- 1 tsp. granulated garlic
- 1/2 tsp. ground ginger
- 1/2 tsp. kosher salt
- Zest of 1 lime
- 8 metal or bamboo skewers (soaked in water at least 1 hour)
Chili Glaze
- 2 Tbsp. Thai sweet red chili sauce
- 1 Tbsp. plus 1 tsp. soy sauce (sub tamari if making gluten free)
- 2 tsp. sesame oil
- 1 to 2 Tbsp. finely chopped fresh cilantro
Instructions
- Remove the tofu from the package and drain excess water. Wrap the tofu in a clean kitchen towel and place on a cutting board. Press on all sides to remove as much moisture as possible. Alternatively, place a heavy skillet over wrapped tofu and let sit for 15 minutes. Slice the tofu into 1 to 1 1/2-inch cubes.
- Slice the peaches in half at the seam, and twist to release each half from the pit. Remove and discard the pit. Slice each half into 1-inch cubes (close in size to the tofu). Peel and slice the red onion into similar sized pieces (I like to keep the onion in layers of 3, so the thickness matches that of the peaches and tofu).
- In a small bowl, combine chili powder, granulated garlic, ground ginger, and salt; mix well. Thread the tofu, peaches, and red onion onto the skewers, starting with the tofu and ending with red onion. (I use three pieces of each per skewer.) Brush the skewers with oil, and season with the spice mixture, turning to coat all sides.
- Prepare the outdoor grill or an indoor grill pan over medium-high heat. In a small bowl, prepare the Chili Glaze by combining red chili sauce, soy sauce, sesame oil, and cilantro; stir well and set aside.
- Brush the grill grates with oil, and place the tofu kebabs on the grill. Cook until the tofu is lightly charred, turning occasionally, about 8 minutes. During the final 1 to 2 minutes, brush the Chili Glaze over the skewers, turning to coat all sides. Transfer to a platter and grate lime zest overtop.
Notes
To Make Ahead. You can thread the skewers and season them 1 day ahead (any longer you run the risk of the tofu drying out). You can also prepare the Chili Glaze up to 2 days ahead. Store all components, covered, in the refrigerator until ready to cook.
To Store. Remove all components from the skewers and store in an airtight container for up to 3 days.
To Reheat. Place the tofu, peaches, and red onion on a microwave-safe plate and nook until warm. Alternatively, you can reheat the skewer pieces in a skillet over medium until heated through.
Nutrition
Serving: 2skewers | Calories: 220kcal | Carbohydrates: 17g | Protein: 12g | Fat: 11g | Saturated Fat: 1.5g | Sodium: 715mg | Fiber: 2g | Sugar: 12g