Grilled lemongrass-lime tofu skewers are my backyard-party secret — tofu cubes marinated in pounded lemongrass, ginger, shallot, and lime, grilled until charred at the tips, then tucked into lettuce leaves with snap peas. The bright, aromatic marinade is the whole show.
Ready to transform tofu into the star of your next barbecue? Forget everything you thought you knew about bland, spongy tofu! By pressing it, we create a wonderfully chewy, meaty texture that’s the perfect canvas for our vibrant, zesty lemongrass-lime marinade. These grilled skewers are bursting with fresh, Southeast Asian-inspired flavors, all wrapped up in a crisp lettuce cup for the perfect light-yet-satisfying bite. This is summer grilling, reimagined.
Ingredients
• 16 oz / 450 g extra-firm tofu
• 1 stalk lemongrass, tender white part only, peeled and chopped
• 1 shallot, finely chopped
• 2 tsp / 10 g (0.35 oz) minced fresh ginger
• ⅓ cup / 80 ml (2.7 fl oz) low-sodium soy sauce or tamari
• ⅓ cup / 80 ml (2.7 fl oz) fresh lime juice
• ¼ cup / 50 g (1.76 oz) light brown sugar, packed
• 1 tbsp / 15 ml toasted sesame oil
• 2 tbsp / 30 ml water
• 5 green onions, trimmed and cut into 2-inch batons
• 20 snap peas, strings removed
• 16 Boston or butter lettuce leaves, for serving
• ½ cup loosely packed fresh mint leaves
• ¼ cup / 35 g (1.23 oz) dry-roasted peanuts, chopped
Instructions
1. Press the Tofu: Place the block of tofu between two cutting boards or plates. Set something heavy on top (like a few cans or a cast-iron skillet) and set it on an angle over the sink to drain for at least 30 minutes, or up to 1 hour. This step is crucial for a chewy texture! Once pressed, pat dry and cut into 16 uniform cubes.2. Prepare the Marinade & Sauce: In a small food processor, pulse the chopped lemongrass, shallot, and ginger until a rough paste forms. In a medium bowl, whisk together the low-sodium soy sauce, fresh lime juice, light brown sugar, toasted sesame oil, and water until the sugar dissolves. Pour half of this mixture into a separate small bowl and set aside—this will be your dipping sauce.3. Marinate: Add the lemongrass paste to the remaining soy sauce mixture in the medium bowl and whisk to combine. Add the pressed tofu cubes, green onion batons, and snap peas. Gently toss everything to coat completely and let it marinate for at least 30 minutes.4. Assemble & Grill: Preheat your grill to medium heat (about 350-450°F or 175-230°C (450°F)) and oil the grates well. Thread the marinated onto four skewers, alternating between tofu, green onions, and snap peas (you should have 4 tofu cubes, 5 green onions, and 5 snap peas per skewer).5. Cook & Serve: Place the skewers on the preheated grill. Close the lid and cook for about 4 minutes per side, until you have nice char marks and the tofu is heated through. Transfer the cooked skewers to a platter. Serve immediately with the lettuce cups, the reserved dipping sauce, fresh mint leaves, and a sprinkle of chopped peanuts.
Nutritional Information
• Nutrition Information
• Calories: 281
• Protein: 16 g
• Total Fat: 14 g
• Saturated Fat: 2 g
• Carbohydrates: 26 g
• Cholesterol: 0 mg
• Sodium: 603 mg
• Fiber: 4 g
• Sugar: 16 g
Pro Tips
• Don’t skip the press! Pressing the tofu is the most important step for achieving a firm, chewy texture that won’t fall apart on the grill. Even 30 minutes makes a huge difference.
• If using wooden or bamboo skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning to a crisp over the flames.
• You can press the tofu and make the marinade/dipping sauce up to a day in advance. Store them separately in airtight containers in the fridge to make assembly a breeze.
• No grill? No problem! Cook these skewers on a grill pan on the stovetop over medium-high heat, or broil them in the oven for 4-5 minutes per side, watching carefully.
FAQ
Q: Is this grilled tofu recipe a good source of protein
A: Absolutely! Tofu is a fantastic plant-based protein. This recipe provides a satisfying 16 grams (0.56 oz / 15.9 g) of protein per serving, making it a hearty and nutritious main course for any vegetarian or vegan meal, perfect for a balanced barbecue.
Q: How do I make these tofu skewers without a grill
A: No grill, no problem! For a similar charred flavor, use a cast-iron grill pan on your stovetop over medium-high heat. Alternatively, you can place the skewers on a baking sheet and broil them in the oven for 4-5 minutes per side, watching carefully to prevent burning.
Q: Can I make this vegetarian skewer recipe ahead of time
A: Yes, this recipe is great for meal prep. You can press the tofu and prepare both the marinade and the dipping sauce up to a day in advance. Store them in separate airtight containers in the fridge. When you’re ready to eat, just assemble the skewers and grill for a quick meal.
Q: How do I prevent the tofu from falling apart on the grill
A: The most crucial step is pressing the tofu for at least 30 minutes. This removes excess water, creating a much firmer, chewier texture that holds together beautifully on the grill. Also, ensure your grill grates are well-oiled to prevent sticking.
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Grilled Lemongrass-Lime Tofu Skewers
Ingredients
Method
- Press the Tofu: Place the block of tofu between two cutting boards or plates.
- Set something heavy on top (like a few cans or a cast-iron skillet) and set it on an angle over the sink to drain for at least 30 minutes, or up to 1 hour. This step is crucial for a chewy texture!
- Once pressed, pat dry and cut into 16 uniform cubes. 2. Prepare the Marinade & Sauce: In a small food processor, pulse the chopped lemongrass, shallot, and ginger until a rough paste forms.
- In a medium bowl, whisk together the low-sodium soy sauce, fresh lime juice, light brown sugar, toasted sesame oil, and water until the sugar dissolves.
- Pour half of this mixture into a separate small bowl and set aside—this will be your dipping sauce. 3.
- Marinate: Add the lemongrass paste to the remaining soy sauce mixture in the medium bowl and whisk to combine.
- Add the pressed tofu cubes, green onion batons, and snap peas. Gently toss everything to coat completely and let it marinate for at least 30 minutes. 4. Assemble & Grill: Preheat your grill to medium heat (about 350-450°F or 175-230°C (450°F)) and oil the grates well.
- Thread the marinated onto four skewers, alternating between tofu, green onions, and snap peas (you should have 4 tofu cubes, 5 green onions, and 5 snap peas per skewer). 5.
- Cook & Serve: Place the skewers on the preheated grill. Close the lid and cook for about 4 minutes per side, until you have nice char marks and the tofu is heated through.
- Transfer the cooked skewers to a platter.
- Serve immediately with the lettuce cups, the reserved dipping sauce, fresh mint leaves, and a sprinkle of chopped peanuts.
- Don't skip the press! Pressing the tofu is the most important step for achieving a firm, chewy texture that won't fall apart on the grill. Even 30 minutes makes a huge difference.
