Use these marinades to flavour 800g tofu or paneer, cut into cubes. Toss tofu or paneer in marinade. Thread onto metal or soaked bamboo skewers. Cook on preheated char-grill plate or barbecue, turning, for 5-8 minutes.
Simmer 80ml fresh pineapple juice, ¼ cup (60ml) each tomato sauce and soy sauce, 2 tablespoons each malt vinegar and brown sugar, and 2 teaspoons finely grated fresh ginger over medium heat until sugar dissolves. Serve skewers topped with toasted sesame seeds.
Heat 2 tablespoons vegetable oil in a frying pan; cook 1 medium (150g) finely chopped onion and 1 teaspoon cumin seeds until soft. Add 4 cloves crushed garlic and 1 tablespoon finely chopped fresh ginger; cook until fragrant. Stir in 1 teaspoon ground coriander and ½ teaspoon each ground turmeric and cayenne pepper. Transfer to a bowl.
Combine ½ cup (140g) crunchy peanut butter, ¼ cup (70g) kecap manis and 1½ tablespoons peanut oil in a medium bowl until smooth. Serve skewers scattered with ¼ cup (35g) coarsely chopped salted roasted peanuts and lime cheeks.
Chilli and kaffir lime
Combine ¼ cup (60ml) lime juice, 4 finely shredded kaffir lime leaves, 2 tablespoons extra virgin olive oil, 2 tablespoons brown sugar, 1 finely chopped fresh small red chilli in a medium bowl.
Combine 2 tablespoons brown sugar, ⅓ cup pomegranate molasses, 2 teaspoons ground cumin, ½ teaspoon allspice and 2 tablespoons water in a medium bowl. Serve skewers scattered with coriander.
Process ½ teaspoon cinnamon, 1 teaspoon cumin, 1 small (100g) quartered red onion, 1 halved clove garlic and ¼ cup each fresh mint and coriander until smooth. Transfer to a medium bowl. Serve skewers scattered with extra small mint leaves.