Asian-Inspired Grilled Tofu and Vegetable Skewers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

Tofu and colorful vegetables grilled to perfection and served with a spicy peanut sauce for a flavorful, protein-packed meal. This asian-inspired salads (vegan, gluten-free) ready in about 35 minutes pairs firm tofu, bell peppers, zucchini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 block (14 oz), pressed and cubed firm tofu
• 2 medium, sliced bell peppers
• 1 medium, sliced zucchini
• 1 cup, sliced mushrooms
• 3 tbsp soy sauce
• 2 tbsp peanut butter
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves, minced garlic
• 1 tsp, grated fresh ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds

Instructions

1. Step 1: Preheat grill to medium-high heat. Thread tofu and vegetables onto skewers, alternating ingredients for even cooking.
2. Step 2: In a bowl, whisk soy sauce, peanut butter, rice vinegar, honey, minced garlic, and grated ginger until smooth. Brush skewers with vegetable oil and set aside.
3. Step 3: Place skewers on the grill and cook for 8-10 minutes, turning occasionally, until tofu is golden and vegetables are tender-crisp. Brush with peanut sauce during the last 2 minutes of grilling.
4. Step 4: Sprinkle sesame seeds over the top and serve immediately with rice or noodles.