Thai Red Curry Tofu Skewers

Name: Thai Red Curry Tofu Skewers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbsp (45 g) red curry paste; ½ cup (120 ml) unsweetened coconut milk; 2 tbsp (30 ml) fresh lime juice, freshly squeezed; 1 tbsp (15 ml) fish sauce; 2 cloves (6 g) garlic cloves, minced; 1 tbsp (10 g) fresh ginger, minced; 1 tbsp (12 g) brown sugar; 14 oz (400 g) firm tofu, pressed (wrapped in towel and weighted for 15–20 minutes to remove excess moisture), then cut into 1.5-inch cubes; 2 medium red bell peppers, seeded and cut into 1.5-inch chunks; 1 medium yellow bell pepper, seeded and cut into 1.5-inch chunks (optional); 1 medium red onion, cut into 1.5-inch chunks (optional); 1 tbsp (15 ml) neutral vegetable oil; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 2 whole lime wedges, for serving (optional)

From the MyKitchenBank Kitchen

These vibrant grilled tofu skewers deliver bold Thai flavors with a smoky char. Chunks of pressed firm tofu and colorful bell peppers are marinated in a creamy coconut red curry mixture infused with lime, garlic, and ginger, then grilled until lightly charred. Serve with lime wedges and fresh cilantro for an easy, vegetarian main or appetizer that impresses.

Prep: 30 min
Cook: 15 min
Wait: 35 min
Total: 1 hr 20 min
Makes: 4 skewers

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Ingredients

4 servings

For the marinade
3 tbsp (45 g) red curry paste
½ cup (120 ml) unsweetened coconut milk
2 tbsp (30 ml) fresh lime juice, freshly squeezed
1 tbsp (15 ml) fish sauce
2 cloves (6 g) garlic cloves, minced
1 tbsp (10 g) fresh ginger, minced
1 tbsp (12 g) brown sugar
For the skewers
14 oz (400 g) firm tofu, pressed (wrapped in towel and weighted for 15–20 minutes to remove excess moisture), then cut into 1.5-inch cubes
2 medium red bell peppers, seeded and cut into 1.5-inch chunks
1 medium yellow bell pepper, seeded and cut into 1.5-inch chunks (optional)
1 medium red onion, cut into 1.5-inch chunks (optional)
1 tbsp (15 ml) neutral vegetable oil
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
2 whole lime wedges, for serving (optional)

Equipment (9)

Grill or stovetop grill pan
Large mixing bowl
Small mixing bowl
Whisk
Cutting board
Sharp knife
Paper towels
4 wooden or metal skewers (about 10 inches / 25 cm long)
Shallow dish for soaking skewers (if using wooden)

Steps

Before you start

Press the tofu for at least 15 minutes: wrap a 14 oz block in clean kitchen towels and place a cast-iron skillet or other heavy weight on top to remove excess moisture
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning
Preheat your grill to medium-high (about 400°F / 200°C) about 10 minutes before you're ready to grill
Have all ingredients prepped and ready, since the marinating and grilling move quickly

1
Press the tofu
- Wrap the firm tofu block in clean kitchen towels.
- Place a cast-iron skillet, heavy cutting board, or similar weight on top and let sit for 15–20 minutes.
- This removes excess moisture so the tofu will absorb more marinade and char better on the grill.
- Check once or twice during pressing; you want it noticeably drier to the touch.
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Ready when: Tofu is noticeably drier when unwrapped
Tip: Press your tofu thoroughly—drier tofu absorbs more marinade and develops better char marks. Don't skip this step.
2
Make the marinade
- In a small bowl, whisk together red curry paste, coconut milk, lime juice, fish sauce, minced garlic, minced ginger, and brown sugar.
- Whisk for about 1 minute until the curry paste breaks down and the marinade looks smooth and emulsified (no lumps of paste remaining).
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Ready when: Marinade is smooth and emulsified
Tip: If curry paste clumps, press it firmly against the side of the bowl with the whisk to dissolve it into the liquid.
3
Prep vegetables
- While the tofu presses, cut the red bell peppers and yellow pepper (if using) in half, remove seeds, and cut into roughly 1.5-inch chunks.
- Cut the red onion (if using) into similar-sized chunks.
- Uniformly-sized pieces cook evenly and look better on the skewer.
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Ready when: All vegetables are cut into uniform 1.5-inch chunks
Tip: Don't cut pieces too small, or they'll fall through the gaps between skewer pieces. Chunks about the size of a walnut are ideal.
4
Cut tofu into cubes
- Unwrap the pressed tofu and place it on a cutting board.
- Using a sharp knife with a firm, downward sawing motion, cut the tofu into 1.5-inch cubes.
- You should get approximately 16 pieces from one 14 oz block.
- Work confidently—hesitant cutting causes crumbling.
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Ready when: Tofu is cut into approximately 16 uniform cubes
Tip: Use a sharp, long-bladed knife and cut with one smooth downward stroke per piece to avoid breaking the tofu.
5
Marinate tofu and vegetables
- Place tofu cubes and vegetable chunks in a large bowl.
- Pour the marinade over everything and gently fold with a spatula or spoon 2–3 times to coat all pieces evenly.
- Avoid stirring vigorously, which can break the delicate tofu.
- Let sit at room temperature for 30 minutes (for a quick meal) or refrigerate for up to 2 hours for deeper flavor.
- Do not marinate longer than 2 hours or the tofu will become mushy.
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Ready when: All pieces are coated with marinade and flavors are absorbed
Tip: Gentle folding keeps tofu intact. If marinating in the fridge for longer, remove the bowl 10 minutes before grilling so the tofu isn't too cold.
6
Soak wooden skewers (if using)
- If using wooden skewers, place them in a shallow dish of water to soak.
- Submerge them completely and let soak for at least 30 minutes (you can do this while the tofu and vegetables marinate).
- Soaking prevents the wooden skewers from catching fire on the grill.
- Metal skewers do not need soaking.
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Ready when: Wooden skewers are fully submerged and soaked through
Tip: Metal skewers are reusable and require no soaking, but handle them carefully when removing from the hot grill.
7
Preheat the grillOven 400°F / 205°C
- About 10 minutes before you're ready to grill, heat your grill to medium-high heat (about 400°F / 200°C).
- If using a stovetop grill pan, place it over medium-high heat for about 5 minutes until it's hot.
- A hot grill is essential for charring the outside of the tofu while keeping the inside tender.
- Test the heat by holding your hand 4 inches above the grate for 3 seconds; you should feel strong heat.
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Ready when: Grill grates are hot and sizzle when sprinkled with water
Tip: A hot grill is essential—cold or lukewarm grill surfaces won't char the tofu.
8
Thread skewers
- Remove tofu and vegetables from the marinade, using a slotted spoon to let excess liquid drip back into the bowl (save any extra marinade for serving).
- Working with one skewer at a time, thread pieces onto the skewer, alternating tofu, bell pepper, onion, and back again.
- Leave about a ¼-inch gap between pieces to allow heat circulation and even cooking.
- You should fit approximately 4 tofu cubes and 4–5 vegetable pieces on each skewer.
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Ready when: All 4 skewers are evenly loaded and ready for grilling
Tip: Don't crowd the pieces—gaps between them create air circulation for better charring. Pieces that touch won't brown on those sides.
9
Grill the skewers
- Brush the grill grates thoroughly with vegetable oil to prevent sticking.
- Place the loaded skewers directly on the hot grill grates, positioned perpendicular to the grates (not parallel).
- Grill for 12–15 minutes total, turning every 3–4 minutes to ensure even cooking and light char marks on all sides.
- The tofu should develop light golden-brown char spots, and the peppers should be tender and lightly charred at their edges.
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Ready when: Tofu has light char marks on all sides; peppers are tender with charred edges
Tip: If using a stovetop grill pan, work in batches if needed and don't move the skewers for the first 2–3 minutes per side to develop good contact and char marks.
10
Finish and serve
- Using tongs or a heat-safe gloved hand, transfer the grilled skewers to a serving plate.
- If desired, brush them lightly with any reserved marinade or a squeeze of fresh lime juice to add brightness.
- Scatter fresh cilantro over or around the skewers and serve with lime wedges on the side.
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Ready when: Skewers are on the plate, ready to eat
Tip: Serve immediately while the skewers are still warm for the best flavor and texture. Squeeze lime juice on top just before eating for brightness.

Good to know

Tips

Press your tofu thoroughly—drier tofu absorbs more marinade and develops better char marks on the grill. Unwrap and press for a full 15–20 minutes, checking that it feels noticeably drier to the touch.
Don't crowd the skewers; leave small gaps between pieces (about ¼ inch) so they cook evenly and get light char marks on all sides. Pieces that touch won't brown.
Brush your grill grates well with oil before cooking to prevent sticking and create better contact for charring. Brush again halfway through grilling if needed.
Have all ingredients prepped and ready before marinating (called mise en place)—the marinating and grilling move quickly, and you don't want to scramble while the skewers are ready to cook.

Make ahead

The marinade can be made up to 1 day ahead and stored in an airtight container in the refrigerator. The pressed tofu and cut vegetables can be prepped up to 4 hours ahead (store separately to prevent the tofu from absorbing excess liquid). The tofu and vegetables can be marinated for up to 2 hours before grilling; don't marinate longer than this or the tofu will become mushy. Assembled skewers can be grilled fresh just before serving.

Storage & reheating

Room temperature: Not recommended; eat immediately for best flavor and texture. | Refrigerator: Cooked skewers can be stored in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes until warmed through, or reheat in a grill pan over medium heat for 2–3 minutes per side. | Freezer: Not recommended. The texture of grilled tofu changes unpleasantly when frozen and thawed.

Substitutions

fish sauce → Tamari, soy sauce, or white miso paste (use 1 tbsp white miso mixed with 1 tbsp water). For a vegetarian or vegan version. The marinade will be slightly less salty and umami-forward but still delicious.
red curry paste → Green curry paste, yellow curry paste, or Sriracha (use 2 tbsp Sriracha, as it's spicier). Each substitute brings a different flavor profile and heat level. Adjust amounts to taste.
red bell peppers → Zucchini, portobello mushroom caps, cherry tomatoes, fresh pineapple chunks, or additional red onion. Each brings different sweetness and texture. Pineapple adds tropical brightness; mushrooms become meaty.
unsweetened coconut milk → Heavy cream mixed with vegetable broth (use ¼ cup cream + ¼ cup broth) or thinned Greek yogurt. The marinade will be less rich but still flavorful. Yogurt creates a tangier taste.