Thai Peanut Tofu BBQ Packet
Easy grilled tofu and vegetables in a foil packet with a savory peanut sauce, inspired by Thai flavors. This recipe brings together the convenience of foil packet cooking with the vibrant flavors of a classic Thai peanut sauce, perfect for a healthy and satisfying main course.
Ingredients
- •16 oz extra-firm tofu, pressed and cubed into 1-inch pieces
- •1 large red bell pepper, seeded and cut into 1-inch pieces
- •1 large yellow bell pepper, seeded and cut into 1-inch pieces
- •1 medium red onion, cut into 1-inch wedges
- •2 cup broccoli florets
- •1 cup snap peas, trimmed
- •0.5 cup creamy peanut butter
- •3 tablespoon low-sodium soy sauce
- •2 tablespoon fresh lime juice
- •2 tablespoon maple syrup or brown sugar
- •1 tablespoon rice vinegar
- •1 tablespoon fresh ginger, grated
- •2 cloves garlic, minced
- •1 teaspoon Sriracha or chili garlic sauce
- •2 tablespoon coconut milk or water, as needed to thin
- •1 tablespoon sesame oil
- • to taste salt
- • to taste black pepper
- •0.25 cup roasted peanuts, chopped, for garnish
- •0.25 cup fresh cilantro, chopped, for garnish
- •4 lime wedges, for serving
Instructions
- 1.
If not already done, press the extra-firm tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes.
- 2.
In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup (or brown sugar), rice vinegar, grated ginger, minced garlic, and Sriracha until smooth. Add coconut milk or water, 1 tablespoon at a time, until the sauce reaches a pourable consistency. Set aside about half of the sauce for serving.
- 3.
In a large bowl, combine the cubed tofu, bell peppers, red onion, broccoli florets, and snap peas. Drizzle with sesame oil and season lightly with salt and pepper. Pour the remaining half of the peanut sauce over the tofu and vegetables, tossing gently to ensure everything is evenly coated.
- 4.
Prepare four large sheets of heavy-duty aluminum foil (about 18x12 inches each). Divide the tofu and vegetable mixture evenly among the four foil sheets, placing it in the center of each. Bring the long sides of the foil together over the mixture and fold them down tightly to seal. Then, fold up the short ends of the foil to create a securely sealed packet.
- 5.
Preheat your grill to medium-high heat (about 400°F / 200°C). Place the foil packets directly on the grill grates. Cook for 20-25 minutes, or until the vegetables are tender-crisp and the tofu is heated through. Carefully open one packet to check for doneness. Alternatively, you can bake the packets in a preheated oven at 400°F (200°C) for 25-30 minutes.
- 6.
Carefully remove the packets from the grill or oven (they will be hot!). Open each packet, being mindful of the steam. Transfer the contents to serving plates. Drizzle with the reserved peanut sauce, then garnish with chopped roasted peanuts, fresh cilantro, and a lime wedge. Serve immediately.
Tips
- 💡**Press Your Tofu:** For the best texture, pressing extra water out of the tofu is crucial. Use a tofu press or wrap the block in paper towels and place a heavy object (like a cast-iron skillet) on top for at least 30 minutes.
- 💡**Don't Overcrowd:** Ensure each foil packet has enough space for the ingredients to cook evenly. If you have too much mixture, use more packets.
- 💡**Customize Your Veggies:** Feel free to substitute or add other quick-cooking vegetables like mushrooms, zucchini, or carrots. Cut them into similar-sized pieces for even cooking.
- 💡**Adjust Spice Level:** The Sriracha adds a mild kick. Increase or decrease the amount to suit your preference, or omit it entirely for a milder dish.
- 💡**Oven Option:** If grilling isn't an option, these packets bake beautifully in a preheated oven at 400°F (200°C) for 25-30 minutes.
Recipe from TheCookbook.ai
Created by smw355