Tofu-Veggie Kebabs with Peanut-Sriracha Sauce

Total Time
41 min
35 min
6 min
Powdered peanut butter helps make a wonderfully rich, nutty sauce for these meatless skewers.


table salt

½ tsp

fresh radish(es)

8 medium, trimmed and halved

uncooked broccoli

10 oz, florets (about 4 cups)

firm tofu

28 oz, rinsed and drained

powdered peanut butter

6 Tbsp


4½ Tbsp


3 Tbsp

white miso

3 Tbsp, (low-sodium)

fresh lime juice

1½ Tbsp

low sodium soy sauce

1½ Tbsp

Sriracha hot sauce

1½ tsp

toasted sesame oil

1½ tsp

cooking spray

4 spray(s)

unsalted toasted sesame seeds

1 Tbsp


  1. Soak eight 10-in bamboo skewers in a shallow dish of water for at least 20 minutes (or use metal skewers).
  2. Bring a large saucepan of water to a boil over high heat. Add salt and radishes to pan; cook 5 minutes. Add broccoli; cook 1 minute more. Drain in a colander; run vegetables under cold water until cool to the touch. Drain well; blot with paper towels.
  3. Blot tofu blocks dry with paper towels; cut each block into 12 even cubes.
  4. To make sauce, stir powdered peanut butter and water together in a medium bowl to form a smooth, loose paste. Add ketchup, miso, lime juice, soy sauce, Sriracha and oil; stir to combine.
  5. To make kebabs, thread 2 radish halves, 2 broccoli florets and 3 tofu cubes on each skewer.
  6. Heat a grill to medium-high heat. Off heat, brush kebabs with sauce on one side and lightly coat with cooking spray. Place on grill, sauce side down; cook 2-3 minutes. Brush other side with sauce; flip and cook 2-3 minutes more.
  7. Remove from grill and brush with extra sauce; sprinkle with sesame seeds before serving. Serve any additional sauce on the side for dipping.
  8. Serving size: 2 kebabs plus 1 Tbsp sauce

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