Photo of Tofu veggie kebabs with peanut-sriracha sauce by WW

Tofu veggie kebabs with peanut-sriracha sauce

Points® value
Total Time
30 min
25 min
5 min



4 medium, trimmed, halved

Broccoli, raw

150 g, florets

Plain Tofu

396 g, drained well

Peanut butter powder

18 g, 3 tbsp

Tomato ketchup

1½ tablespoon(s)


1½ tablespoon(s), white, paste

Lime Juice, Fresh

1 tablespoon(s)

Soy Sauce

1 tablespoon(s)

Sriracha sauce

5 ml

Sesame Oil

1 teaspoon(s), toasted

Calorie controlled cooking spray

4 spray(s)

Sesame Seeds

½ tablespoon(s), toasted, to serve


  1. Bring a pan of lightly salted water to a boil over a high heat. Cook the radishes for 5 minutes, then add the broccoli and cook for another minute. Drain, then cool under cold running water and drain again. Pat dry using kitchen paper.
  2. Pat the tofu block dry using kitchen paper, then cut into 12 small cubes.
  3. In a medium bowl, combine the powdered peanut butter and 2-2½ tbsp water until a smooth paste forms. Stir in the ketchup, miso paste, lime juice, soy sauce, sriracha and sesame oil.
  4. Thread 2 radish halves, 2 broccoli florets and 3 tofu cubes alternately onto a 25cm skewer (see cook’s tip). Repeat with the remaining ingredients to make 4 skewers.
  5. Prepare a barbecue. Make sure the grill rack is clean, then heat to medium-high. Brush the sauce over the skewers on one side, then mist with cooking spray. Grill, sauce-side down, for 2-3 minutes. Brush the other side with sauce, turn and grill for another 2-3 minutes.
  6. Remove from the grill and brush over any remaining sauce, then scatter over the sesame seeds to serve.