Medium 25 min serves 2 Vegetarian-ok Vegan

Grilled Tofu Skewers

Name: Grilled Tofu Skewers
Total time: 25 min
Yield: 2 servings
Cuisine: Street Food
Ingredients: extra-firm tofu, pressed; cumin seeds, ground; chili powder; soy sauce; vegetable oil; salt

烤豆腐串 · kǎo dòu fu chuàn

家庭快手版 · Home version: Street-style grilled tofu skewers with cumin and chili — smoky, spicy, addictive.

Grilled tofu skewers are a street food staple in northern China. The tofu is first pressed and marinated, then grilled over charcoal or a grill pan until smoky and charred.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →Quick & Easy Vegetarian

Ingredients

extra-firm tofu, pressed超老豆腐，压干🛒 local400 g
cumin seeds, ground孜然粉🏮 asian1 tbsp
chili powder辣椒粉🏮 asian1 tsp
soy sauce酱油🏮 asian2 tbsp
vegetable oil食用油🛒 local2 tbsp
salt盐🛒 local1/2 tsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Instructions

1Press tofu for 30 minutes. Cut into 2cm x 5cm strips. Thread onto skewers.
穿串要紧
2Mix soy sauce, oil, cumin, chili powder, and salt for the marinade.
腌料要够
3Brush marinade on skewers. Let sit for 10 minutes.
入味
4Grill over medium-high heat for 3-4 minutes per side, brushing with marinade.
不要频繁翻动
🔍 Look for Medium-high 3-4 分钟 · 3-4 minutes
Visual: 出现焦痕，香气升起Char marks appear, aroma rises
You know it's right when: 冒烟，表面焦糖化Smoke rises, surface is caramelized
5Sprinkle with extra cumin and chili powder. Serve hot.
趁热吃

Tips

· Press tofu well — wet tofu won't grill properly.
· Don't flip too often — let the char develop.
· Serve with cold beer for the full street food experience.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide