I’m kind of on a Thai kick, aren’t I? Last week with the Slow Cooker Thai Noodle Soup and now these Grilled Thai Peanut Tofu Skewers. I guess I’ll just chalk it up to pregnancy cravings!
It’s been quite awhile since I’ve cooked with tofu, and I’m not sure why – it’s so versatile. I used to make it a LOT in grad school because it’s such a cheap and easy way to get protein in a meal. Usually my go-to tofu dish is my Crispy Tofu and Broccoli Rice Noodle Bowls with Spicy Hoisin Sauce, but last night I wanted to see what would happen if I tried to grill tofu.
Turns out, it can be a little tricky. My tips for grilling tofu: make sure you have a very clean and well greased grill! It will make things go MUCH smoother.
The marinade for the tofu is pretty simple – sesame oil, peanut butter, honey, soy sauce, and lime juice. I let mine sit in it overnight for maximum soakage of the flavors, but 30 minutes to an hour would be sufficient, too.
For the veggies I stuck with bell peppers and zucchini because they were so fun and colorful together, but you could really use whatever veggies you like to grill – onions and mushrooms would work really well, I think!
I couldn’t make this Thai Peanut Tofu without a peanut dipping sauce. If you know me at all, you know that I’m all about the sauce. Condiments are my fave. I think Lars must get that from me because he couldn’t get enough of this Thai peanut dipping sauce too!
I made the sauce with GO VEGGIE Plain Cream Cheese, along with coconut milk, making the entire dish vegan and dairy free! I love using GO VEGGIE cream cheese in dishes like this because it has less calories, saturated fat, and cholesterol than regular cream cheese, keeping it light and healthy!
I really loved how these tofu skewers came out – I can’t wait to grill more tofu!
This post is sponsored by GO VEGGIE, however all opinions and recipe are my own.