Sweet Chili Glazed Tofu Skewers
Sweet Chili Glazed Tofu Skewers
Ingredients
For the Tofu Skewers
- 16 ounces extra-firm tofu, pressed for at least 30 minutes and cut into 1-inch cubes
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 8 wooden or metal skewers, if using wooden, soak in water for 30 minutes
For the Sweet Chili Glaze
- 1/2 cup sweet chili sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey, or maple syrup for vegan option
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 1 teaspoon sesame seeds, toasted, as needed
- 2 green onions, thinly sliced, as needed
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Press the extra-firm tofu for at least 30 minutes to remove excess water, then cut it into 1-inch cubes.
⏱️ 2 min
- 2
In a medium bowl, whisk together the low-sodium soy sauce, sesame oil, garlic powder, and ginger powder. Add the pressed tofu cubes and gently toss to coat. Let the tofu marinate for at least 15 minutes while you prepare the glaze, or up to 30 minutes for more flavor.
⏱️ 5 min
- 3
While the tofu marinates, prepare the sweet chili glaze. In a small saucepan, combine the sweet chili sauce, rice vinegar, honey (or maple syrup), and lime juice. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
⏱️ 5 min
- 4
Preheat your oven to 400°F (200°C) or preheat your grill to medium-high heat. If baking, line a baking sheet with parchment paper or lightly grease it.
⏱️ 5 min•🌡️ 400
- 5
Thread the marinated tofu cubes onto the prepared skewers, leaving a small space between each cube. You should get about 4-5 cubes per skewer.
⏱️ 5 min
- 6
Cook the skewers: If baking, arrange the skewers on the prepared baking sheet and bake for 10 minutes. If grilling, place skewers directly on the grill grates and cook for 5-7 minutes per side, until lightly charred.
⏱️ 10 min•🌡️ 400
- 7
While the skewers are cooking, place the saucepan with the glaze ingredients over medium heat. Bring to a gentle simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the glaze thickens to a syrupy consistency, about 1-2 minutes. Remove from heat.
⏱️ 3 min
- 8
After the initial cooking time (10 minutes for baking, or after flipping once for grilling), brush the tofu skewers generously with the prepared sweet chili glaze. Return to the oven or grill and continue cooking for another 5-10 minutes, flipping once and brushing with more glaze, until the tofu is golden brown and the glaze is sticky and caramelized.
⏱️ 10 min•🌡️ 400
- 9
Remove the skewers from the oven or grill. Garnish with toasted sesame seeds and thinly sliced green onions. Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Chili Glazed Tofu Skewers
Ingredients
For the Tofu Skewers
- 16 ounces extra-firm tofu, pressed for at least 30 minutes and cut into 1-inch cubes
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 8 wooden or metal skewers, if using wooden, soak in water for 30 minutes
For the Sweet Chili Glaze
- 1/2 cup sweet chili sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey, or maple syrup for vegan option
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 1 teaspoon sesame seeds, toasted, as needed
- 2 green onions, thinly sliced, as needed
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Press the extra-firm tofu for at least 30 minutes to remove excess water, then cut it into 1-inch cubes.
⏱️ 2 min - 2
In a medium bowl, whisk together the low-sodium soy sauce, sesame oil, garlic powder, and ginger powder. Add the pressed tofu cubes and gently toss to coat. Let the tofu marinate for at least 15 minutes while you prepare the glaze, or up to 30 minutes for more flavor.
⏱️ 5 min - 3
While the tofu marinates, prepare the sweet chili glaze. In a small saucepan, combine the sweet chili sauce, rice vinegar, honey (or maple syrup), and lime juice. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
⏱️ 5 min - 4
Preheat your oven to 400°F (200°C) or preheat your grill to medium-high heat. If baking, line a baking sheet with parchment paper or lightly grease it.
⏱️ 5 min•🌡️ 400 - 5
Thread the marinated tofu cubes onto the prepared skewers, leaving a small space between each cube. You should get about 4-5 cubes per skewer.
⏱️ 5 min - 6
Cook the skewers: If baking, arrange the skewers on the prepared baking sheet and bake for 10 minutes. If grilling, place skewers directly on the grill grates and cook for 5-7 minutes per side, until lightly charred.
⏱️ 10 min•🌡️ 400 - 7
While the skewers are cooking, place the saucepan with the glaze ingredients over medium heat. Bring to a gentle simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the glaze thickens to a syrupy consistency, about 1-2 minutes. Remove from heat.
⏱️ 3 min - 8
After the initial cooking time (10 minutes for baking, or after flipping once for grilling), brush the tofu skewers generously with the prepared sweet chili glaze. Return to the oven or grill and continue cooking for another 5-10 minutes, flipping once and brushing with more glaze, until the tofu is golden brown and the glaze is sticky and caramelized.
⏱️ 10 min•🌡️ 400 - 9
Remove the skewers from the oven or grill. Garnish with toasted sesame seeds and thinly sliced green onions. Serve hot and enjoy!
⏱️ 1 min