2 x 200 g block of tofu firm
4 tablespoon soy sauce
1 tablespoon maple syrup
½ cup coconut milk
1 tablespoon hot sauce / chili sauce
1 teaspoon garlic powder
1 teaspoon ginger powder
+ skewer sticks (approx. 20)
Press the tofu between two towels until all the water is drained. Once the tofu is pressed, cut each block of tofu into 6-8 strips crosswise. They need to be thick enough to be able to place the skewer stick in. Set those aside in a container.
Mix all remaining ingredients and pour ½ of it over the tofu in the container. Toss to coat and leave marinating for at least 20 minutes in the fridge. Remove from fridge and insert skewer sticks all the way in.
Heat your BBQ or grill pan over medium heat. When hot, grill the skewers for 10 - 15 minutes, turning as needed until grill marks form on each side, brushing with leftover marinade as they cook. You want the tofu to get to a firm texture on the outside. Note: you can also do this in the oven at 425 degrees for 15 minutes.
Remove from the heat and serve with the remaining marinade as a dipping sauce.