Asian vegetable skewers
Prep time
Cook time
Total time
Serves: 6-8 skewers
  • For the asian skewers 2 zucchini (courgettes)
  • 2 bell peppers
  • ½ red onion
  • a handful of snap peas
  • 6-8 mushrooms
  • 100g of tofu
  • 2 tablespoons of tamari
  • 3 tablespoons of sesame oil
  • 2 teaspoons of sesame
  • 8 vegetable skewers
For the peanut sauce:
  • 1 clove of garlic, finely chopped
  • 1 small piece of organic ginger, finely chopped
  • 3 tablespoons of tamari
  • 2 tablespoons of maple syrup/brown rice syrup/coconut sugar
  • the juice of one lime
  • 85 g of peanut butter (without any additives, chose organic peanut butter made from only peanuts) sub with any other nut butter or sunflower seed butter,
  • 2 -3 tablespoons (30 ml) of water, more or less according to taste
  1. Mix all ingredients for the sauce with a whisk or blend them all in a blender or food processor.
  2. Wash the vegetables, slice them or cut them into bite-sized pieces. Cut the onion into single layers. Cut the mushrooms in half. If you’re using tofu, wrap it into kitchen paper and place it between two plates. Add some books on top to squeeze out the liquid for at least 15 minutes.
  3. Marinate the tofu in about half of the sauce, as long as possible, preferably two hours. Marinate the vegetables in a mixture of sesame oil, tamari and sesame and let them sit for two hours as well.
  4. Now stack the vegetables onto the skewers, alternating between vegetables and tofu. Be careful, as both the tofu and the veggies are quite slippery.
  5. Grill the skewers on a round grill for about 20 – 30 minutes until well done. The exact time will vary depending on your BBQ.
  6. Serve with the remaining peanut sauce.
Recipe by Heavenlynn Healthy at