Tired of the same old weekday meals? These vibrant skewers offer a burst of flavor, combining crispy tofu with fresh vegetables in a rich, zesty peanut sauce. They are quick enough for a busy day but flavorful enough to feel like a feast.
Prep time: 20 minutes | Cook time: 15 minutes | Servings: 3
Ingredients
- 1 block extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 large red bell pepper, cut into chunks
- 1 cup broccoli florets
- 1/2 red onion, cut into wedges
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp honey
- 1/4 cup warm water
- 8 oz thin rice noodles
- 1 lime, cut into wedges for serving
Instructions
- Toss the cubed tofu with cornstarch and sesame oil until lightly coated. Thread the seasoned tofu onto skewers.
- Whisk together peanut butter, soy sauce, rice vinegar, ginger, minced garlic, honey, and warm water in a small bowl until smooth. This is your dipping/glazing sauce.
- Heat a skillet or grill pan over medium-high heat. Cook the vegetable chunks (red bell pepper, broccoli, red onion) for 5 minutes until tender-crisp. Remove from heat and set aside.
- Grill the tofu skewers for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides. Brush generously with half of the peanut sauce during the last two minutes of cooking.
- Cook the rice noodles according to package directions until tender (usually 5-7 minutes). Drain immediately and set aside.
- To serve, arrange the drained rice noodles on a plate. Top with the grilled tofu skewers, followed by the sautéed vegetables. Drizzle the remaining peanut sauce over the entire dish and serve immediately with lime wedges for an extra burst of freshness.
Nutrition Facts
Estimated per serving. Values are approximate.
- Calories: 410 kcal
- Protein: 28g
- Fat: 19g
- Carbohydrates: 45g
- Fiber: 7g
- Sugar: 10g
- Sodium: 550mg
