Asian Grilled Shrimp and Tofu with Sriracha-Ginger Cocktail Sauce

Seriously. You can’t go wrong serving these kebobs as an appetizer or main course; your guests will love you.

Horseradish (fresh grated preferred) has always been my favorite part of a classic cocktail sauce, but all tasters of the following sauce agreed it would have been a bit much in the following recipe. The lovely pungency of ginger and sriracha was all the doctor ordered.

Next time I made this, I’ll cut the tofu into bigger chunks; a couple split on the grill while cooking – and make sure you’re grill is well-oiled so the tofu doesn’t stick. Eliminate the tofu, if you prefer.

Recipe: Asian Grilled Shrimp and Tofu with Sriracha-Ginger Cocktail Sauce


  • 1 pound extra-firm tofu
  • 1/4 cup hoisin sauce
  • 1/4 cup rice wine vinegar
  • 1 teaspoon chili paste with garlic
  • 1 pound large shrimp, (peeled, tail-on)
  • Metal or wooden skewers (if using wood, soak in water 15 minutes)
  • Sriracha-Ginger Cocktail sauce (recipe below)


  1. Cut tofu into large chunks and drain on paper towels, pressing with additional towels to extract as much water as possible from tofu.
  2. Combine hoisin sauce, vinegar and chili paste. In a bowl, pour half of marinade over drained tofu. In another bowl, pour remaining marinade over shrimp. Allow tofu and shrimp to marinate 30-60 minutes.
  3. Prepare gas or charcoal fire to medium-high heat. Thread shrimp and tofu onto skewers and grill about 2 minutes on each side. Serve with cocktail sauce.

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

Recipe: Cocktail Sauce


  • 1/4 cup ketchup
  • 1/4 cup sriracha
  • 2 tablespoons fresh grated ginger root
  • 3 tablespoons freshly-squeezed lemon juice


Combine and serve with kebobs.

Copyright © Peggy Lampman’s dinnerFeed.

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