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  • 1 lb. extra-firm tofu, drained and cut into 1-inch cubes
  • 1 large green bell pepper, cut into small squares
  • 6 oz. baby portobello mushrooms, stemmed
  • 1 cup cherry tomatoes
  • 1/3 cup low-sodium soy sauce
  • 2 Tbs. fresh lime juice
  • 1 Tbs. brown sugar
  • 1 Tbs. dark sesame oil
  • 2 medium cloves garlic, minced

Ginger-cashew sauce

  • 1 cup raw cashews (4 oz.)
  • 1 Tbs. dark sesame oil
  • 3 scallions (white and light green parts), chopped
  • 2 medium cloves garlic, minced
  • 2 tsp. minced fresh ginger
  • 1/4 cup soy sauce
  • 1/4 cup canned light coconut milk
  • 1/4 tsp. hot pepper sauce, or more to taste


Soak 6 long bamboo skewers in cold water for 30 minutes or use 6 long metal skewers.

Thread tofu, bell pepper, mushrooms and tomatoes alternately on skewers. Place in single layer in large glass baking dish. In small bowl, whisk together soy sauce, lime juice, brown sugar, sesame oil and garlic. Pour over skewers and let stand 1 hour, turning occasionally.

Meanwhile, make Ginger-Cashew Sauce: In food processor, place cashews and pulse on and off until ground; set aside. In medium saucepan, heat sesame oil over medium heat. Add scallions, garlic and ginger and cook, stirring often, 30 seconds. Stir in ground cashews, soy sauce, coconut milk and hot sauce. Reduce heat to low and simmer, stirring occasionally, 30 to 45 minutes, adding up to 1/3 cup water if mixture seems too thick. Remove from heat and set aside.

Prepare grill. Place marinaded skewers on grill, reserving marinade. Cook until lightly browned, turning occasionally and basting with marinade, 12 to 15 minutes. Transfer to serving platter and garnish with cilantro if desired. Serve hot, with Ginger-Cashew Sauce for dipping.

Nutrition Information

  • Calories 273
  • Carbohydrate Content 177 g
  • Cholesterol Content 0 mg
  • Fat Content 20 g
  • Fiber Content 3 g
  • Protein Content 9 g
  • Saturated Fat Content 5 g
  • Sodium Content 895 mg
  • Sugar Content 0 g