Soak bamboo skewers in cold water while preparing ingredients.

Remove tofu from package and drain excess water. Wrap tofu in a few layers of paper towels, then transfer to baking sheet or rimmed plate.

To press tofu, place heavy skillet on top of tofu, followed by a few cans to balance it and add more weight. Set aside for 30 minutes.

Meanwhile, chop bell peppers and onions into 1.5-in. cubes.

After 30 minutes, remove cans and skillet from tofu. Unwrap tofu and chop it into cubes (approximately 1.5 in.). Tip: Chop tofu block into three equal pieces lengthwise. Lay flat and then chop each block into eight equal pieces. This should make 24 cubes.

In large bowl, whisk all marinade ingredients to combine.

Add chopped tofu and gently mix until fully coated. Refrigerate for about 30 minutes, or overnight (the longer, the better).

Layer tofu and veggies onto skewers, alternating for best results.

Use brush to slather on a coat of leftover marinade.

Warm grill pan over medium heat. Add 1 tablespoon oil. Once oil is hot, transfer four skewers to pan.

Cook each skewer for about 4-5 minutes per side. Transfer to serving plate and repeat with remaining skewers.

In medium bowl, whisk all peanut dipping sauce ingredients to combine.

Serve with kebabs and refrigerate leftovers.