Low Fiber Vegan Peanut Tofu Skewers

Total time1 hr 5 min

Prep time20 min

Cook time15 min

5.0

(20)

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Ingredients

4 servings

For the skewers

1 block (14 oz) extra-firm tofu
1 tbsp neutral oil (such as canola or avocado oil)

For the peanut sauce

½ cup creamy peanut butter
Ingredient note
Low residue diets limit nuts because nut fragments add residue. Smooth peanut butter has no nut pieces. Limit how much you have per day. If you prefer to always avoid creamy peanut butter, please tap it and change its rating to Red.
3 tbsp soy sauce
2 tbsp fresh lime juice (from about 1 lime)
Ingredient note
Low Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lime juice is used here, so it is likely Low Residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
2 tbsp maple syrup
1 tbsp toasted sesame oil
1 tbsp rice vinegar
2 tsp fresh ginger, finely grated
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
2 cloves garlic, finely grated
¼ tsp red pepper flakes
3–4 tbsp warm water

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)
Can be omitted
lime
2 tbsp roasted peanuts, roughly chopped (optional)
Can be omitted
peanuts

Instructions

1
If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch. Drain and set aside.
2
Wrap the tofu block in a clean kitchen towel or several layers of paper towels, place it on a plate, and set a heavy skillet or cutting board on top. Press for at least 20 minutes, then unwrap and cut into 1-inch cubes.

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