Chili‑Lime Tofu and Peach Skewers

hy You’ll Love Chili‑Lime Tofu and Peach SkewersRecipe

Because it brings together sweet, smoky, and spicy notes in one bite. The grilling caramelizes the peaches and onions, enhancing their sweetness and adding smoky depth — while the tofu provides a satisfying, “meaty” texture. The final glaze of sweet red chili sauce, soy, sesame oil and cilantro ties everything together with sticky, savory‑sweet flavor. It’s quick to prepare (about 30 minutes total), and even non‑vegetarians often love it — perfect for summer grilling, weeknight dinners or a fun twist at a BBQ.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (14‑oz.) block extra‑firm (or super‑firm) tofu

• 2 medium peaches

• 1/2 large red onion (or 1 small)

• Olive oil or avocado oil (for grilling)

• 1 teaspoon chili powder

• 1 teaspoon granulated garlic

• 1/2 teaspoon ground ginger

• 1/2 teaspoon kosher salt

• Zest of 1 lime

• 8 metal or bamboo skewers (soaked in water at least 1 hour)

Chili Glaze

• 2 tablespoons Thai sweet red chili sauce

• 1 tablespoon plus 1 teaspoon soy sauce (or tamari for gluten‑free)

• 2 teaspoons sesame oil

• 1–2 tablespoons finely chopped fresh cilantro

Directions

1. Remove tofu from its package, drain excess water. Wrap the block in a clean kitchen towel (or several layers of paper towels) and press — or place under a heavy skillet for about 15 minutes — to remove as much moisture as possible. Then cut into 1 to 1½‑inch cubes.

2. Slice the peaches: cut each in half, twist to release from the pit, discard the pit, then cut each half into roughly 1‑inch pieces (similar size to tofu cubes). Peel the red onion and slice into 1‑inch segments (about three onion slices per skewer is good).

3. In a small bowl, combine the chili powder, granulated garlic, ground ginger, and salt.

4. Thread the skewers: alternate tofu, peach, and onion — e.g., three pieces of each per skewer. Once skewered, brush all with oil and sprinkle with the seasoning mix, turning skewers to evenly coat.

5. Preheat grill (outdoor grill or indoor grill pan) to medium‑high. Brush grill grates with oil. Place skewers on the grill and cook until tofu is lightly charred, turning occasionally — about 8 minutes total.

6. Meanwhile, in a small bowl, whisk together the chili glaze ingredients (sweet red chili sauce, soy sauce, sesame oil, cilantro).

7. In the last 1–2 minutes of grilling, brush the glaze onto the skewers, turning to coat all sides. Once done, remove from heat, grate lime zest over the skewers and serve.

Servings and timing

• Servings: 4

• Prep time: ~20 minutes

• Cook time: ~10 minutes

• Total time: ~30 minutes

Variations

• Swap peaches for nectarines (or other stone fruit like plums) when peaches are out of season.

• Mix in other vegetables — for example bell peppers or zucchini — for more color and variety.

• Adjust spice level: add a pinch of paprika or cumin to the seasoning, or a dash of sriracha/cayenne to the glaze for extra heat.

• For a gluten‑free version, use tamari instead of soy sauce.

Storage/Reheating

Store any leftover tofu, peach, and onion pieces (removed from skewers) in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium heat or microwave until heated through — avoid overcooking to keep tofu tender.

FAQs

What type of tofu should I use?

Use extra‑firm or “super‑firm” tofu — this texture holds up best on the grill and lets you press out moisture more easily, resulting in firm, meaty cubes that crisp nicely.

Can I make these skewers ahead of time?

Yes. You can thread the skewers and apply oil and seasoning up to 1 day ahead (any longer risks drying out the tofu). The chili glaze can be made 1–2 days ahead and kept covered in the refrigerator until ready to cook.

Are there good substitutes for peaches?

Yes — nectarines work beautifully. You might also try plums or other firm, juicy stone fruit, though peaches give the signature sweet‑smoky contrast with tofu.

Can I add other vegetables?

Absolutely. Bell peppers, zucchini, or cherry tomatoes would add more color, variety and nutrition. Just be sure to cut them to sizes comparable to the tofu and peach pieces so they grill evenly.

What sides pair well with these skewers?

They go great with jasmine rice or quinoa, a fresh green salad, or a simple pasta salad. Grain bowls or light veggie sides also complement their flavor and keep the meal balanced.

Can I make the skewers on a stovetop if I don’t have an outdoor grill?

Yes — use a grill pan over medium‑high heat. Make sure to oil the pan or the tofu to prevent sticking, and watch carefully for charring when turning skewers.

How can I control the spice level?

Adjust the amount of chili powder in the seasoning — reduce for milder flavor; or add chili flakes / cayenne / sriracha for more heat. The glaze could also be toned down or enriched depending on your taste.

Is this recipe suitable for vegans and vegetarians?

Yes. It’s completely plant‑based and dairy‑free, making it suitable for both vegetarians and vegans.

Can I freeze leftovers?

You can, but tofu’s texture may change slightly after thawing. For best quality, store leftovers in the fridge and reheat gently within 3 days.

How do I know the skewers are done?

Look for light char marks on the tofu cubes, slight caramelization on peaches and onions, and that everything is heated through. Once glazing, the skewers will glisten — that’s your cue to remove from heat.

Conclusion

Chili‑Lime Tofu and Peach Skewers are a fantastic way to enjoy a meatless meal that feels indulgent and balanced — smoky grill flavor meets sweet juicy fruit, with a bold glaze to tie it all together. They’re easy to throw together, cook fast, and make a colorful, satisfying meal for weeknights or get‑togethers. If you’re looking for a simple, delicious, and crowd‑pleasing vegetarian dish — this one should definitely be on your menu.