Thai Peanut Tofu BBQ Packet
Easy grilled tofu and vegetables in a foil packet with a savory peanut sauce, inspired by Thai flavors.
Ingredients
- •16 oz extra-firm tofu, pressed for at least 30 minutes and cubed into 1-inch pieces
- •1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
- •1 large green bell pepper, cored, 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
- •0.25 cup low-sodium soy sauce
- •2 tablespoon lime juice, fresh
- •1 tablespoon brown sugar, packed
- •1 tablespoon fresh ginger, grated
- •2 cloves garlic, minced
- •1 teaspoon Sriracha or chili garlic sauce
- •0.25 cup full-fat coconut milk
- •1 to 2 tablespoon water or vegetable broth, as needed to thin sauce
- • to taste salt
- • to taste black pepper
- •0.25 cup fresh cilantro, chopped, for garnish
- •0.25 cup roasted peanuts, chopped, for garnish
- •4 lime wedges, for serving
- •4 heavy-duty aluminum foil sheets
Instructions
- 1.
Ensure tofu is pressed to remove excess water, then cut into 1-inch cubes. Prepare all vegetables by chopping bell peppers and red onion into 1-inch pieces, cutting broccoli into florets, and trimming snap peas.
- 2.
In a medium bowl, whisk together the creamy peanut butter, low-sodium soy sauce, fresh lime juice, packed brown sugar, grated fresh ginger, minced garlic, Sriracha (if using), and full-fat coconut milk until the sauce is smooth and well combined. If the sauce is too thick, add 1-2 tablespoons of water or vegetable broth to reach a pourable consistency. Season with salt and black pepper to taste.
- 3.
In a large bowl, combine the pressed tofu cubes and all the prepared vegetables. Pour approximately half of the prepared peanut sauce over the tofu and vegetables, tossing gently to ensure everything is evenly coated. Reserve the remaining sauce for serving.
- 4.
Tear four large (about 18x12 inch) sheets of heavy-duty aluminum foil. Divide the tofu and vegetable mixture evenly among the four foil sheets, placing it in the center of each.
- 5.
To seal the packets, bring the long sides of the foil together over the mixture and fold them down several times to create a tight seam. Then, fold up the short ends to completely seal the packet, leaving a little room for steam to circulate inside.
- 6.
For Grilling: Preheat your grill to medium-high heat (about 400°F / 200°C). Place the sealed packets directly on the grill grates. Cook for 15-20 minutes, flipping once halfway through, until the vegetables are tender-crisp and the tofu is heated through.
- 7.
For Baking: Preheat your oven to 400°F (200°C). Place the sealed packets on a baking sheet. Bake for 20-25 minutes, or until the vegetables are tender-crisp and the tofu is heated through.
- 8.
Carefully open the hot packets (watch out for steam!). Garnish each serving with chopped fresh cilantro and roasted peanuts. Serve immediately with the reserved peanut sauce and lime wedges on the side.
Tips
- 💡**Pressing Tofu is Key**: Don't skip pressing the tofu! It removes excess water, allowing the tofu to absorb more flavor and achieve a firmer, more satisfying texture.
- 💡**Vegetable Variety**: Feel free to customize the vegetables based on what's in season or your preference. Zucchini, mushrooms, carrots, or asparagus would also work well. Just ensure they are cut into similar-sized pieces for even cooking.
- 💡**Grill or Bake**: These packets are incredibly versatile! They cook beautifully on the grill for that smoky char, but also perfectly in the oven for an easy weeknight meal without the grill.
- 💡**Make-Ahead Sauce**: The peanut sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You might need to thin it with a little water or coconut milk before serving if it's too thick.
- 💡**Serving Suggestion**: Serve these flavorful packets with a side of fluffy jasmine rice or quinoa to soak up all the delicious peanut sauce.
Recipe from TheCookbook.ai
Created by smw355