Start by soaking bamboo skewers in water for at least 30 minutes to prevent burning. Meanwhile, chop the bell peppers into rough chunks and slice the carrots into thick rounds. Cube the tofu into bite-sized pieces and toss them in a bowl with curry powder and turmeric to lightly coat for added flavor.
Thread the vegetables and tofu onto the skewers, alternating colors and textures for visual appeal. Press them down gently to keep everything secure and ready for grilling.
Preheat your grill or grill pan over high heat until it’s hot and slightly smoky. Carefully place the skewers onto the grill, making sure they don’t touch each other for even cooking.
Grill the skewers for about 4-5 minutes on each side, turning often, until the vegetables are charred at the edges and the tofu has developed a smoky, crispy exterior. You should hear a sizzling sound and see appealing grill marks.
While the skewers cook, gently warm your peanut sauce in a small saucepan until it’s smooth and pourable. If it’s too thick, stir in a splash of warm water or coconut milk to loosen it up.
Remove the skewers from the grill once the vegetables are tender yet crisp and slightly caramelized. Transfer them to a serving platter and brush or drizzle with the warm peanut sauce.
Garnish with chopped fresh cilantro or mint for a burst of herbal brightness. Serve immediately with extra peanut sauce on the side for dipping.
