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Grilled Bang Bang Tofu Skewers with charred edges and a drizzle of creamy bang bang sauce, garnished with green chives and served next to a refreshing shaved carrot salad.

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
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 3 hours
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
  

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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