Firm tofu chunks and veggies are marinated in a sauce that includes sriracha, soy sauce, sesame oil, onion, and jalapeno.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (8 ounce) container extra firm tofu, drained and sliced into large chunks
- 1 zucchini, cut into large chunks
- 1 red bell pepper, cut into large chunks
- 10 large mushrooms
- 2 tablespoons sriracha chili garlic sauce
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- ¼ cup diced onion
- 1 jalapeno pepper, diced
- ground black pepper to taste
Instructions
- Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.
Reviews
Yoooo I didn’t leave anything out, made a double batch of sauce, used 1 block of tofu, changed some of the veggies, put onions on the skewer instead of in the sauce, used jarred jalapenos… It was spicy and so good. Sooo good! I had about 1cup left over sauce and I wanna use it for something! Also I marinated enough stuff to make 8 skewers. I’m gonna keep it. Pouring it over warm rice was delish.
It was delicious! Don’t forget to dip the skewers in water, mine burned. I also recommend starting to marinate it the night before.
This recipe was great! I’ve never made tofu before, but I needed to make something for vegetarian guests! They loved it so much they asked for the recipe! I made only one change am
First, I am a “proud” meat eater! Yum! But if I ever have a salad as a meal, I cannot put any meat on it, but I have always orders “Tofu” on it (usually a nice fried portion). It was great! Second, my boy invited a friend over for a BBQ, who “claims” not to be against meat other than the texture. Ok. I scoured the Internet and found this recipe. I followed it almost exactly but for more proportions. Third, I “baked” the extra firm tofu as some other recipes suggest….. and WOW! Fourth, I added extra soy sauce/H2O to increase the components that were in the marinade….. and then reduced it for a sauce that was brushed on the skewers…. My boy’s friend liked it, and my meat-eatin’ boys liked this recipe, as my wife who made “pesto” pasta just in case. Again, wow. I can eat this so much more, but I ain’t goin’ to give up meat…. BUT this is a great treat for everybody who would LOVE a different grilling experience!!
This was amazing! My grill is broken, so I baked for 10 minutes then broiled for 10, stirring the pan at about 5 minutes. That was the only change I made. I’m sure this is better grilled, but this recipe is a winner!
I skipped the jalapeño and skewers and cooked mine on a well oiled cast iron pan on the grill. Served over sticky rice and it was wonderful!!
I made this for my sister for a family gathering and she really enjoyed it. It took a very long time for them to cook and brown on the grill. And I would definitely recommend marinating longer than the 1 hour minimum or adding seasoning once removed from the marinade to add more flavor. Used the same marinade for shrimp, marinated for an hour, and they were delicious!
Great for summertime grilling. Easy and tasty!
Great recipe! Simple yet provides robust flavor! I used superior light soy sauce and threw in some woodchips on the grill which gave it a great smoky flavor. I almost forgot I was eating tofu! Tomatoes are also a great substitute for any vegetable you are missing.
Good but a bit spicy hot!
Made them for a vegan friend. She said she liked them a lot.
Absolutely amazing. Super easy. The flavor was on point! I followed directions to a T. I wouldn’t change a thing.
Great flavor.
Very yummy!
Everyone in the family loved this one. I cut back on the sriracha sauce the first time as some of my family don’t like things too spicy. Second time I followed the recipe and it was too spicy for those not used to the heat but I thought it was perfect. Definitely will keep this one to make again this summer.
This was really easy and tasted great! It is very spicy, so easing off on the jalapeño for those who don’t want some fire is a good idea. I basted while grilling. Very tasty!
I made it exactly for my daughter and I, she is vegan, and we both loved it. Made it to bring to my fathers for a bbq, full of carnivores, and again everyone loved it. It’s a really tasty recipe.
Toasted sesame oil is key in this marinade. I added molasses in an amount equal to the sesame oil for a little sweetening. Overall I only made half the marinade called for and still enjoyed flavorful grilled shishkebobs.
Hard to skewer, but very good.
Absolutely delicious; fresh and spicy. I served them with basmati rice and fresh roasted corn. What a wonderful meal. Thank you for the recipe.
I love this recipe. It’s full-on BBQ without the meat. So good. DO let your ingredients marinade. The first time I made this recipe, I didn’t leave them long enough, and my tofu wasn’t as flavourful as it should have been.