Ingredients

• 2 blocks of tofu, drained and wrapped in paper towels for two hours*
• 1/4 cup soy sauce
• 2 Tbs cane sugar
• 2 Tbs oil
• 1 tsp grated ginger
• 2 garlic cloves grated or crushed 
• 2 Tbs olive oil

For the sauce: 

• 1/2 cup peeled peanut butter
• 1/4 cup honey
• Soy sauce to taste (2-3 teaspoons) 
• 1-2 Tbs lemon juice
• 1 tsp sesame oil
• 1 garlic clove, minced 
• 1/4 tsp. Ginger, minced 
• 1/4 tsp chilli flakes (optional) 
• Cilantro or scallions for decorating 

Preparation

1. ​​Once the tofu is fairly firm after drying for two hours, cut it into medium cubes.
2. In a medium bowl, mix soy sauce, sugar, ginger, sesame oil, and garlic. In this sauce place the tofu cubes and let them soak to absorb the flavor for 15 minutes to half an hour.
3. In a separate pan, heat the oil and pan fry the tofu cubes on all sides until crisp. 
4. Using bamboo sticks, place the tofu cubes in each stick and form the kabobs. 
5. In a smal pan, heat the peanut butter until it softens and add the honey, soy sauce, garlic, ginger and optional chilli flakes, mixing until it's all incorporated. 
6. Serve the kabobs over rice along with the sauce for dipping and garnish with fresh cilantro or chopped scallions. 

*Tofu is usually sold in water, to keep it fresh, so it is necessary to dry it well.