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Grilled Tofu Skewers with Chili Crisp and Cashews

So crunchy and full of flavor, these Chili Crisp Cashew Tofu Skewers are a real crowd-pleaser. Extra-firm tofu is pressed, seared to a golden crisp, and then finished in a vibrant, creamy cashew sauce. Each skewer is topped with chili crisp, chopped cashews, fresh herbs, and a squeeze of lime for a bold, balanced bite. This stove-top recipe delivers restaurant-worthy flavor without a grill.

Tofu skewers with rice, garnished with lime wedges, cilantro, chopped nuts, and a drizzle of chili sauce, served in a white bowl.

After making chili crisp chicken wings, it’s easy to want chili crisp on everything. The crunchy chili oil brings heat and texture that pair perfectly with a creamy cashew sauce and crisp seared tofu. These skewers are a great way to elevate simple ingredients into a memorable, flavorful meal.

Quick overview: Everything cooks on the stove — no grill required. Press the tofu, sear it until golden in a cast iron skillet, warm the cashew sauce in a separate pan, then assemble and top with chili crisp and fresh herbs. Serve over rice for an easy weeknight main.

Top Tips for Cooking the Tofu

Use two pans: For best results, sear the tofu in a hot cast iron skillet, then heat the cashew sauce in a separate non-cast-iron pan. Cast iron retains heat and can cause the sauce to burn if used for both steps.

How to get crispy tofu every time:

  • Press the tofu for at least 30 minutes to remove excess moisture—this is the most important step for crispiness.
  • Pat tofu dry before it hits the pan to reduce steaming and promote browning.
  • A cast iron skillet helps create a deeply golden crust compared with a regular non-stick pan.
Tofu being pressed, sliced, skewered, cooked in a pan, and served with sauce and vegetables.

Equipment Needed

  • Cast iron skillet: Ideal for searing and achieving a crispy, golden surface on tofu.
  • Skewers: Metal or wooden skewers both work. Wooden skewers do not require soaking for this stove-top method.

Ingredient Swaps

If you don’t have every ingredient, these simple swaps will still produce a delicious result:

  • Sesame oil can be replaced with peanut oil or canola oil.
  • Cashew butter can be swapped for almond butter or peanut butter for a similarly creamy texture.
  • If you don’t have chili crisp, use chili garlic sauce, sriracha, or another hot sauce — note that you’ll lose the crunchy bits that chili crisp provides.
Skewered tofu cubes with chili sauce are placed over a bed of rice, garnished with chopped green onions, peanuts, and lime wedges.

Storage Directions

These skewers are best served right after cooking for maximum crispness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to help restore crispness; microwaving will soften the tofu and sauce.

Serving Suggestions

Serve these tofu skewers over steamed white rice, cilantro-lime rice, or cauliflower rice. Add a side of shelled edamame or steamed broccoli. A crisp salad with edamame and cashew crunch also pairs well.

Chili Crisp Cashew Tofu Skewers Recipe

These skewers combine crispy tofu with a creamy, tangy cashew sauce and crunchy chili crisp topping. Serve over rice and garnish with herbs and lime.

By: Linley Hanson

Prep: 40 mins   Cook: 10 mins   Total: 50 mins   Servings: 4

Ingredients

  • 16 oz extra-firm tofu
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon avocado oil
  • 1/4 teaspoon salt

Cashew Sauce

  • 7 oz full-fat unsweetened coconut milk
  • 2 tablespoons creamy cashew butter
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon lime zest
  • 1 tablespoon fresh lime juice
  • 3 teaspoons soy sauce
  • 2 teaspoons rice vinegar

Other Ingredients & Garnishes

  • 1–2 tablespoons chili crisp
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh green onion
  • 1/3 cup chopped roasted cashews, salted
  • Sesame seeds for topping
  • Fresh lime slices

Instructions

  1. Wrap the tofu in a clean tea towel or paper towels and press with a heavy pan (a cast iron skillet works well) for at least 30 minutes to remove excess moisture.
  2. While the tofu presses, whisk all cashew sauce ingredients together in a large bowl until smooth. Set aside.
  3. Unwrap and cut the tofu into sixteen 1-inch cubes. Toss cubes gently with sesame oil, avocado oil, and salt. Thread four cubes onto each of four skewers.
  4. Heat a large cast iron skillet over medium-high heat and add a small amount of avocado oil. When the oil is hot, add the tofu skewers and sear each side until browned, about 1–2 minutes per side. Remove the skewers from the skillet.
  5. Heat a separate non-cast-iron skillet over medium heat. Place the skewers in the pan and pour the cashew sauce over the tofu to warm through, taking care that the sauce does not burn.
  6. Remove from heat. Serve skewers over rice, spoon extra cashew sauce over them, then top each skewer with chili crisp, cilantro, mint, green onion, chopped cashews, sesame seeds, and a squeeze of fresh lime. Serve immediately.

Tips & Notes

  • Do not use the same hot cast iron skillet to sear the tofu and then heat the sauce—cast iron can remain too hot and may burn the sauce.
  • Pressing the tofu well and patting it dry right before searing is essential for a crisp exterior.
  • If you prefer less heat, reduce the chili crisp amount or serve it on the side so guests can add to taste.

Watch It

Video available demonstrating the full recipe and plating tips.

Nutrition

Calories: 331 kcal • Carbohydrates: 14 g • Protein: 14 g • Fat: 26 g • Fiber: 2 g • Sugar: 4 g

Nutrition information is automatically calculated and should be used as an approximation.

Grilled tofu skewers topped with chili sauce, garnished with green onions and cashews, served on a bed of rice.

Photography by: The Wooden Skillet