Liven up your summer BBQ with these Spicy Veggie and Tofu Kabobs with Sriracha sauce. These tofu kabobs feature colorful peppers providing Vitamin A & C.
What You Need
Original recipe yields 3 servings
1 lb. firm tofu, drained, patted dry and cut into 1-inch cubes
1 each green and red pepper, cut into 1-inch pieces
2 Tbsp. creamy peanut butter
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. Sriracha sauce (hot chili sauce)
1 Tbsp. lite soy sauce
juice from 1 lime
1/4 cup PLANTERS Dry Roasted Peanuts, coarsely chopped
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Let's Make It
Heat grill to medium heat.
Toss tofu with peppers in medium bowl.
Whisk all remaining ingredients except nuts until blended.
Add 1/3 cup peanut butter mixture to tofu mixture; mix lightly. Thread tofu and peppers alternately onto 6 skewers.
Grill 5 to 7 min. or until tofu is heated through and peppers are crisp-tender, turning occasionally.
Place kabobs on platter; drizzle with remaining peanut butter mixture. Sprinkle with nuts.
For added color and flavor, sprinkle these delicious grilled kabobs with chopped fresh cilantro before serving.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
3 servings, 2 kabobs each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.