Chili Crisp Cashew Tofu Skewers
Published 2/21/2025
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So crunchy, so flavorful, these Chili Crisp Cashew Tofu Skewers really deliver that WOW factor! The tofu is cooked in a vibrant and creamy cashew sauce and then topped with chili crisp, chopped cashews, and fresh herbs for a total flavor explosion. It’s so so good.
After making these Honey Chili Crisp Grilled Chicken Wings, I’m happy to put chili crisp on anything these days. It’s not only a fun flavor but adds such a satisfying crunch to any dish it touches. These tofu skewers are the perfect example of how to take a simple ingredient like tofu and turn it into something seriously elevated and delicious.
Here’s the DL: Everything is made over the stove. No grill needed for this skewer recipe! Just press and brown your tofu, add the sauce, and top it up with all that goodness. You’re gonna be OBSESSED.
team fit foodie’s top tips for cooking this tofu ⤵️
You need 2 pans – one for the sauce and one for the tofu: As much as I love cooking all with one pan, we definitely do not recommend using the hot cast iron skillet for both searing the tofu and heating the sauce. The cast iron skillet is too hot for the sauce, causing it to burn and stick to the pan.
Get crispy tofu every time. How?
- Your tofu can have a hard time getting crispy if there is too much moisture in the pan. Make sure to press your tofu before cooking it to remove some moisture, and pat it dry with a paper towel before adding it to the hot pan.
- Using a cast iron skillet over a regular non-stick pan will definitely help achieve a crispy texture.
Equipment Needed
- Cast iron skillet: The key to getting your tofu perfectly crispy and golden brown. It also doubled as a great weight for pressing your tofu before cooking it.
- Skewers: You’ll need these to assemble your tofu skewers for cooking. Metal or wooden will both work. And no need to soak wooden skewers before assembling as these skewers aren’t cooked over an open flame.
Great Jones
Cast Iron Pan
The Great Jones King Sear is our favorite cast iron pan. It’s definitely worth the splurge to add to your kitchen collection!
Ingredient Swaps
Don’t have everything on hand? It’s all good — there are a few simple substitutes you can make to still achieve an amazingly flavorful dish.
For instance, if you don’t have sesame oil, peanut oil or canola oil would work as well. And if you’re out of cashew butter, almond butter or peanut butter will still give you a creamy texture and nutty flavor. Chili crisp can also be swapped for chili garlic sauce, sriracha or hot sauce, although it won’t have the same crunch factor.
Storage Directions
This dish is best enjoyed immediately after cooking, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
These crispy tofu skewers would taste fantastic over a bed of white rice with a serving of shelled edamame. Try our Sticky Rice, Cilantro Lime Rice, or Cauliflower Rice recipes. You could also serve these tofu skewers alongside your favorite stir-fry dish or with a side of Steamed Broccoli. This Cashew Crunch Edamame Salad is also a total winner!
Chili Crisp Cashew Tofu Skewers Recipe
Ingredients
- 16 oz. extra firm tofu
- ½ tablespoon sesame oil
- ½ tablespoon avocado oil
- ¼ 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
- 1-2 tablespoons chili crisp
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh green onion
- ⅓ cup chopped cashews, salted and roasted
- Sesame seeds for topping
- Fresh lime slices
Instructions
- Wrap the tofu in a tea towel or paper towel and set it on a flat surface. Place a heavy pan (we like to use a cast iron) on top of the tofu and press the tofu for at least 30 minutes.
- While the tofu is being pressed, mix all of the ingredients for the cashew sauce in a large bowl. Set aside.
- Unwrap the tofu and slice the tofu into 16 1-inch cubes. Toss the cubes in the sesame oil, avocado oil, and salt. Add four cubes of tofu to 4 skewers.
- Heat a large cast iron skillet over medium/heat and add avocado oil. When the oil is hot, place the tofu in the pan and sear each side of the tofu until each cube is browned, about 1-2 minutes on each side. Remove from the skillet.
- Next, heat a separate non-cast iron skillet* over medium heat. Add the skewers to the skillet and pour the cashew sauce over the tofu. Allow the sauce to warm to your desired temperature.
- Remove the skillet from heat. Serve the tofu skewers over white rice and top with excess sauce. Top each skewer with chili crisp, cilantro, mint, green onion, cashews, and a squeeze of lime. Serve immediately.
Tips & Notes
- We do not recommend using the hot cast iron skillet for both searing the tofu and heating the sauce. The cast iron skillet is too hot for the sauce.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
Great recipe! I do not normally eat tofu, but I it is really healthy and great if you have vegan guests. I will give it a try!