These Bang Bang Tofu Skewers are slathered in a tangy-sweet bang bang sauce and grilled to smoky perfection. The best for backyard barbecues and summer get-togethers!

The Ultimate Bang Bang Tofu Skewers!

To me, there is no better way to kick off summer than gathering around the backyard and grilling with friends and family. And I firmly believe that food just tastes better when it’s grilled on a stick. The psychological joy of loading a skewer that’s piled high with perfectly charred, smoky perfection to your mouth should be studied, because seriously, what could be better?!

These grilled Bang Bang Tofu Skewers are marinated in smoky spices, threaded with fresh scallions, and basted in a tangy-sweet bang bang glaze. Paired with a crisp shaved carrot salad, they make for the perfect main dish for your next summer gathering. And yes, they absolutely taste better on a stick!

Reasons You’ll Love This Recipe

• Total Crowd-Pleaser: Whether your friends are vegan, vegetarian, or omnivores, the bold flavors of the bang bang sauce, combined with the smoky char of the tender tofu make these skewers a universal hit at any table!
• Make-Ahead Friendly: The tofu can be marinated hours (or up to 2 days) in advance, making the actual grilling process quick and stress-free.
• Fun! Because everything tastes better on a stick, these are the ultimate food for summer get-togethers.
• Customizable Heat Level: The sriracha level in the sauce is completely up to you. Want it mild enough for kids? Dial it back (or leave it out altogether). Craving something super spicy? Double the sriracha or add red chili flakes to the marinade. It’s a recipe that can be adapted to your spice tolerance.
• Perfect for Meal Prep: The tofu can be marinated up to 2 days in advance, and the sauce can be made a day ahead. This means when you get home from work, all you have to do is thread the skewers and throw them on the grill (or in the air fryer) for a quick, ready-to-go dinner!
• Budget-Friendly: Relying on affordable ingredients like tofu and simple seasonings and sauces keeps costs low. Great for parties or feeding big crowds!

Step-by-Step Instructions

1. Prep and Marinate:

If you are using wooden or bamboo skewers, start by submerging them in a bowl of water for at least 30 minutes. This step prevents the wood from burning on the hot grill. Then, in a large mixing bowl, combine the olive oil, smoked paprika, garlic powder, of salt, and black pepper. Whisk until well combined. Gently toss the tofu pieces in the spice mixture until every cube is evenly coated. Let the tofu marinate for at least 30 minutes, though marinating for 2 to 3 hours will result in deeper flavor!

2. Whisk the Bang Bang Sauce:

While the tofu rests, prepare your star ingredient! In a medium bowl, whisk together the vegan mayonnaise, sweet chili sauce, fresh lime juice, and sriracha until smooth and creamy. Taste the sauce and add extra salt or pepper if needed. Divide the sauce into two separate bowls, pour half into a small container for basting while grilling, and save the other half for serving.

3. Assemble:

Once the marinade time is up, begin threading. Take your soaked skewers and alternate between adding a couple pieces of marinated tofu and scallions. Repeat until the skewer is full, leaving a little space at both ends for handling. Pack them snugly to ensure they don’t flop around on the grill.

4. Grill and Baste:

Place the assembled skewers directly onto the hot grill grates. Immediately brush them generously with the reserved basting sauce. Grill for 10 to 15 minutes, flipping the skewers every 3 to 4 minutes. Every time you flip, brush the tofu again with more sauce. You are looking for a golden-brown color with slightly charred edges on the tofu and tender, slightly wilted scallions. The sauce should form a sticky, caramelized glaze.

Optional: While the tofu finishes grilling, whip up the quick shaved carrot salad. In a large bowl, whisk the low-sodium soy sauce, rice wine vinegar, sesame oil, agave, and red chili flakes (optional). Use a vegetable peeler to shave 4 large carrots into long, thin ribbons. Toss the carrot ribbons gently into the dressing until coated. Garnish with toasted sesame seeds before serving.

5. Serve and Enjoy!

Remove the skewers from the grill once they are charred and hot. Garnish immediately with fresh minced chives for a pop of color and freshness. Serve the hot Bang Bang Tofu Skewers alongside the chilled carrot salad and the reserved bang bang dipping sauce. Enjoy!

Tips and FAQs

• Choose Super-Firm Tofu: Not all tofu is created equal for grilling. For these skewers, super-firm blocks are essential. They hold their shape best, absorb the marinade without falling apart, and develop that coveted sear without turning mushy. This ensures every bite on the stick is perfectly textured.
• Don’t Skip the Skewer Soak! If you are using wooden or bamboo skewers, soak them in water for at least 30 minutes before threading. This prevents them from burning or charring too quickly on the grill, ensuring your skewers stay intact so you can enjoy them to the very end.
• Don’t Drench: When grilling, use a silicone brush to apply the sauce. Apply it generously but avoid soaking the skewers so heavily that the sugars in the sauce burn before the tofu cooks through. Flip frequently for an even char.
• The Salad Needs Acid: The shaved carrot salad relies on rice wine vinegar and sesame oil for its flavor profile. Make sure to toss the carrot ribbons gently so they don’t break, and let them sit for 5 to 10 minutes to soften slightly before serving.

Can I make these without a grill?

Yes! Instructions for air-frying and stovetop are listed in the notes section of the recipe card at the bottom of this page.

How do I store leftovers?

Store cooled skewers and sauce separately in airtight containers in the refrigerator for up to 3 days. Note that the tofu may lose some crispiness upon reheating. Reheat in an air fryer or oven to crisp them back up.

Can I use firm tofu instead of super-firm?

Super-firm or extra-firm tofu work best because it holds its shape during grilling. If using regular firm tofu, press it for 30 minutes first to remove excess moisture, and make sure your grill or pan is seasoned and oiled properly to avoid sticking.

More Bang Bang Recipes

These Bang Bang Tofu Skewers Will Be Your New Summer Staple

I hope you love these Bang Bang Tofu Skewers as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Bang Bang Tofu Skewers

Ashley

These Bang Bang Tofu Skewers are slathered in a tangy-sweet bang bang sauce and grilled to smoky, tender perfection. Perfect for backyard barbecues and summer get-togethers!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 3 hours hrs

Course Appetizer, Lunch/Dinner, Main, Main Course, Side Dish

Servings 12 Skewers

Equipment

• Grill, Grill Pan, or Air-Fryer
• Skewers, wooden or metal
• Bastin Brush

Ingredients

  

1x2x3x

Ingredients:

• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 (16-ounce) blocks of super-firm tofu, cut into 2”- inch pieces
• ½ cup vegan mayonnaise
• ½ cup sweet chili sauce
• ¼ cup fresh lime juice
• 2 tablespoons sriracha
• 4 large scallions, cut into 2”- inch pieces
• Minced chives, for garnish, optional

Shaved Carrot Salad:

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon agave
• ½ teaspoon red chili flakes, optional
• 4 large carrots, washed and peeled
• Toasted sesame seeds, for garnish, optional

Instructions

 

• Before starting, if using wooden skewers, make sure to soak them in water for at least 30 minutes to avoid burning.
• In a large bowl, mix the olive oil, smoked paprika, garlic powder, salt and pepper until combined.
• Add the tofu pieces to the bowl and toss gently to coat. Let marinate for at least 30 minutes (preferably 2 to 3 hours).
• While the tofu is marinating, make the bang bang sauce.
• In a bowl, whisk together the vegan mayo, sweet chili sauce, lime juice and sriracha until combined. Taste and adjust seasonings, adding salt and pepper, if necessary.
• Pour half the sauce in a separate bowl for basting and reserve the other half for serving.
• When ready to grill, preheat your grill to medium-high heat for at least 10 minutes.
• Thread the tofu and green onion onto the skewers, alternating between the two.
• Brush the skewers with half of the reserved bang bang sauce and grill until the tofu is golden and slightly charred at the edges, 10 to 15 minutes, flipping and brushing with the sauce every so often.
• Remove the skewers from the grill. Garnish with fresh minced chives and serve with the remaining bang bang sauce and the shaved carrot salad (optional). Enjoy!

For the Shaved Carrot Salad:

• In a large bowl, whisk together the low-sodium soy sauce, rice wine vinegar, sesame oil and agave until combined.
• Using a vegetable peeler, peel each of the carrots into long ribbons.
• Place the carrots into the bowl and toss gently to coat. Taste and adjust seasonings, if necessary.
• Garnish with toasted sesame seeds and enjoy!

Video

Notes

• Air-Frying Instructions: If you prefer the convenience of an air fryer or don’t have access to an outdoor grill, these skewers cook beautifully indoors with the same crispy results! Preheat your air fryer to 375°F (190°C) and arrange the assembled tofu skewers in a single layer in the basket, making sure not to overcrowd them so the hot air can circulate effectively (so you may need to do this in batches). Lightly spray the tofu with oil, then air fry for about 12 to 15 minutes, flipping the skewers halfway through the cooking time. About three minutes before they are done, open the basket and brush the skewers generously with your reserved bang bang sauce, then close the lid for the final few minutes to let the sauce caramelize slightly without burning. The skewers are ready when the tofu is golden brown with crisp edges.

• Stovetop Instructions: Heat a grill-pan or heavy bottomed cast-iron skillet over medium-high heat and add a thin layer of oil to prevent sticking. Once the pan is hot and shimmering, carefully place the skewers in a single layer, ensuring they aren’t crowded so they sear rather than steam. Cook for about 10 to 12 minutes total, turning the skewers every 3 minutes to ensure even browning on all sides. During the last few minutes of cooking, brush the tofu heavily with the reserved bang bang sauce, allowing the sugars in the sauce to create a sticky, charred glaze. You won’t get the exact woodsmoke flavor of an outdoor grill, but if you want to mimic that effect, you can add a drop of liquid smoke to your marinade beforehand. Serve immediately once the tofu is and golden and tender!

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