Thai Basil and Tofu Skewers with Peanut Glaze

Name: Thai Basil and Tofu Skewers with Peanut Glaze
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 14 oz (400 g) firm tofu, pressed to remove excess moisture, cut into ¾-inch (2 cm) cubes; 24 leaves fresh Thai basil leaves, whole, divided among skewers; ½ cup (130 g) unsalted natural peanut butter (or creamy peanut butter); 3 tbsp (45 ml) soy sauce; 3 tbsp (45 ml) fresh lime juice, freshly squeezed; 3 cloves (12 g) garlic cloves, minced; 2 tbsp (30 ml) maple syrup or agave nectar; 1 tbsp (15 ml) toasted sesame oil; 1 tsp (5 g) sambal oelek (red chili paste) (optional); 1½ tbsp (23 ml) vegetable oil or neutral oil, for brushing skewers; to taste kosher salt and black pepper; 2 whole lime wedges, for serving (optional); ¼ cup (6 g) fresh cilantro leaves or mint, chopped, optional garnish (optional)

From the MyKitchenBank Kitchen

Crispy-edged tofu cubes threaded onto skewers with fresh Thai basil leaves, then glazed with a savory-sweet peanut sauce infused with garlic, lime, and soy sauce. Grilled until the edges char slightly and the basil wilts fragrant. A vibrant vegan Thai-inspired appetizer or light main course.

Prep: 20 min
Cook: 8 min
Wait: 25 min
Total: 53 min
Makes: 8 skewers (2 per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

14 oz (400 g) firm tofu, pressed to remove excess moisture, cut into ¾-inch (2 cm) cubes
24 leaves fresh Thai basil leaves, whole, divided among skewers
½ cup (130 g) unsalted natural peanut butter (or creamy peanut butter)
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) fresh lime juice, freshly squeezed
3 cloves (12 g) garlic cloves, minced
2 tbsp (30 ml) maple syrup or agave nectar
1 tbsp (15 ml) toasted sesame oil
1 tsp (5 g) sambal oelek (red chili paste) (optional)
1½ tbsp (23 ml) vegetable oil or neutral oil, for brushing skewers
to taste kosher salt and black pepper
2 whole lime wedges, for serving (optional)
¼ cup (6 g) fresh cilantro leaves or mint, chopped, optional garnish (optional)

Equipment (8)

Paper towels
Cutting board and knife
8 bamboo or metal skewers (10 inches / 25 cm)
Small bowl
Whisk
Grill or grill pan (10×10 inches / 25×25 cm minimum)
Pastry brush or spoon
Instant-read thermometer (optional, for grill temp)

Steps

Before you start

Press tofu 20–25 minutes to remove excess moisture
Soak wooden skewers in water for at least 30 minutes
Have all glaze ingredients measured and mixed before you start grilling

1
Press the tofu
- Slice the firm tofu block in half horizontally.
- Wrap each half in paper towels or a clean kitchen towel, then place on a plate.
- Set a cast-iron skillet or heavy pan on top and let sit for 20–25 minutes.
- The towels will absorb moisture, making the tofu firmer and better able to hold a crust on the grill.
+ Show details− Hide details
Ready when: Tofu is noticeably drier and heavier when pressed
Tip: Don't skip this step—pressing is crucial for crispy, charred edges on the grill.
2
Make the peanut glaze
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, minced garlic, maple syrup, and toasted sesame oil until smooth and well combined.
- If the mixture is very thick, add 1–2 tablespoons of water to reach a pourable consistency (it should coat the back of a spoon).
- Taste and stir in sambal oelek if you want more heat.
- Season with a pinch of salt and black pepper.
- Set aside.
+ Show details− Hide details
Ready when: Glaze is smooth and pourable
Tip: Make the glaze while the tofu presses—it saves time and you can prep the skewers next.
3
Cut tofu and assemble skewers
- Remove the pressed tofu from the towels and cut each half into ¾-inch (2 cm) cubes—you'll have about 24–28 cubes.
- Pat dry with fresh paper towels.
- Thread onto soaked bamboo or metal skewers, alternating tofu cubes with Thai basil leaves: tofu, basil leaf, tofu, basil leaf, and so on.
- You'll have 3–4 tofu cubes and 3 whole basil leaves per skewer.
- Lightly brush all sides of each skewer with vegetable oil and season with kosher salt and black pepper.
+ Show details− Hide details
Ready when: Skewers are threaded evenly with alternating tofu and basil
Tip: Keep basil leaves whole and nestled between tofu cubes so they char and release aromatics rather than fall apart.
4
Heat the grillOven 450°F / 230°C
- Preheat a gas grill to medium-high (about 450°F / 230°C) or light charcoal and let it burn down to medium-high coals.
- If using a grill pan, heat it over medium-high heat on the stovetop until a drop of water sizzles on contact (about 2–3 minutes).
- Clean the grates or pan with an oiled paper towel to prevent sticking.
+ Show details− Hide details
Ready when: Grill or pan is hot enough that water droplets sizzle and evaporate instantly
Tip: A clean, hot grill is essential for good char marks and preventing sticking.
5
Grill the skewers (first side)
- Place skewers directly on the hot grill grates or grill pan, lying flat.
- Let them cook undisturbed for 3–4 minutes.
- You'll see the tofu begin to brown and char at the edges, and the basil leaves will start to wilt and turn fragrant.
+ Show details− Hide details
Ready when: Tofu cubes have golden-brown char marks, basil leaves are wilting
Tip: Resist the urge to move the skewers—stillness lets the heat create a flavorful crust.
6
Brush glaze and flip
- Using a pastry brush or spoon, generously brush the top and sides of each skewer with the peanut glaze, coating all the tofu cubes and basil.
- Flip the skewers carefully and grill for another 3–4 minutes until the second side is also golden and charred.
+ Show details− Hide details
Ready when: Second side has golden-brown char, glaze is tacky and clinging to the tofu
Tip: Brush the glaze on after the first side cooks so it doesn't burn before the tofu is charred.
7
Final glaze and rest
- Remove skewers from the grill and brush once more with the remaining peanut glaze on all sides.
- Let rest on a warm plate or serving platter for 1–2 minutes so the glaze sets slightly and the residual heat wilts the basil further, releasing its anise-like aromatics.
+ Show details− Hide details
Ready when: Glaze is sticky and glossy, basil is fully softened and fragrant
Tip: The final glaze coat seals in flavor and gives the skewers a restaurant-quality finish.
8
Serve
- Transfer skewers to a serving platter.
- Drizzle any remaining glaze over the top and around the skewers.
- Garnish with fresh cilantro or mint if desired.
- Serve warm with lime wedges on the side for squeezing over the skewers just before eating.
+ Show details− Hide details
Tip: A squeeze of fresh lime just before eating brightens the rich, savory peanut sauce.

Good to know

Tips

Pressing the tofu is non-negotiable for crispy, golden edges. Wet tofu will steam rather than char.
Thread basil leaves whole between tofu cubes so they char slightly and perfume the skewers without shredding.
If your grill isn't hot enough, the tofu will absorb oil and become greasy rather than crisping. Preheat well.
The glaze contains natural peanut butter, which separates. Stir the jar before measuring, or the glaze will be too thick.

Make ahead

The peanut glaze can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature and stir before using. Tofu can be pressed and cut up to 4 hours ahead; cover and refrigerate until you're ready to thread and grill.

Storage & reheating

Best served immediately while still warm and the glaze is glossy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 5–7 minutes, or warm briefly in a grill pan over medium heat, brushing with a little extra glaze. Do not freeze (the tofu becomes mushy upon thawing).

Substitutions

fresh Thai basil leaves → fresh mint or regular basil leaves. Thai basil has a distinctive anise flavor, but mint or regular basil work in a pinch. The skewers will have a different but still aromatic character.
unsalted natural peanut butter (or creamy peanut butter) → almond butter or cashew butter. Use the same amount. The sauce will be slightly milder and less earthiness, but still rich and coating.
soy sauce → tamari or coconut aminos. For a gluten-free option, use tamari (gluten-free soy sauce) or coconut aminos. Both are saltier, so taste and adjust salt accordingly.
maple syrup or agave nectar → honey or brown sugar dissolved in a little warm water. Adjust the liquid ratio if using honey (it's thinner); brown sugar should be dissolved in 1 tablespoon of water to match the glaze consistency.