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Grilled Lemongrass-Lime Tofu Skewers – vegetarian recipe
Stav Kogan

Grilled Lemongrass-Lime Tofu Skewers

Transform tofu into the star of your barbecue with these vibrant, zesty lemongrass-lime marinated skewers. A wonderfully chewy, meaty texture wrapped in a crisp lettuce cup for the perfect light-yet-satisfying bite.
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Prep Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 8 minutes
Servings: 4 serving
Calories: 281
Ingredients Method Nutrition

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
  • 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.

Method
 

  1. Press the Tofu: Place the block of tofu between two cutting boards or plates.
  2. 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!
  3. 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.
  4. 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.
  5. Pour half of this mixture into a separate small bowl and set aside—this will be your dipping sauce. 3.
  6. Marinate: Add the lemongrass paste to the remaining soy sauce mixture in the medium bowl and whisk to combine.
  7. 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.
  8. 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.
  9. 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.
  10. Transfer the cooked skewers to a platter.
  11. Serve immediately with the lettuce cups, the reserved dipping sauce, fresh mint leaves, and a sprinkle of chopped peanuts.
  12. 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.

Nutrition

Calories: 281kcalCarbohydrates: 26gProtein: 16gFat: 14g

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