Pregnancy Friendly Vegan Peanut Tofu Skewers
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(20)
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Learn more →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
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tsp fresh ginger, finely grated
- 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)
- 2 tbsp roasted peanuts, roughly chopped (optional)
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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