Segment --
galley index // dossier
Grilled Tofu with Peanut Sauce
ingredients // manifest
- 400g firm Tofu, pressed and cut into cubes
- 1 Red bell pepper, cut into 1-inch pieces
- 1 Yellow bell pepper, cut into 1-inch pieces
- 1 Zucchini, sliced into rounds
- 1 Red onion, cut into wedges
- 2 tablespoons Olive oil
- Salt and pepper to taste
- Wooden or metal skewers
- 1/4 cup creamy Peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Honey or maple syrup (for vegan option)
- 1 teaspoon grated Ginger
- 1 Garlic clove, minced
- Water, to thin
procedure // execution
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a large bowl, toss the tofu cubes and vegetables with olive oil, salt, and pepper until evenly coated.
- Thread the tofu and vegetables onto the skewers, alternating between the tofu and different vegetables.
- Grill the skewers, turning occasionally, until the vegetables are tender and the tofu is slightly charred, about 10-12 minutes.
- For the peanut sauce, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, ginger, and garlic in a bowl. Add water a tablespoon at a time until the sauce reaches your desired consistency.
- Serve the grilled skewers drizzled with the peanut sauce and garnished with optional add-ons as desired.
optional add-ons // extensions
- Chopped cilantro or parsley for garnish
- Crushed peanuts for extra crunch
- Red pepper flakes for a spicy kick