Preparation

• Cut the tofu into 1-inch cubes and wrap them in a clean kitchen towel or cheesecloth. Place on a plate and weigh down with another plate or cast iron skillet for 15 minutes to remove excess moisture. While the tofu presses, soak wooden skewers in water for at least 15 minutes.
• In a saucepan, combine the pineapple juice, coconut aminos, minced garlic, grated ginger, and maple syrup. Bring to a boil over medium-high heat, then reduce heat and simmer for 1 minute.
• In a small bowl, whisk together the tapioca powder with 2 tablespoons of water until smooth. Slowly pour the slurry into the simmering liquid while whisking constantly. Cook for another minute until the sauce thickens.
• Transfer the pressed tofu cubes to a bowl and pour half of the glaze over them. Let marinate for 30 minutes.
• Thread the marinated tofu and prepared vegetables onto the soaked skewers, alternating to create colorful skewers.
• Preheat the grill to medium-high heat and lightly oil the grates. Place the skewers on the hot grill and cook for 8-10 minutes, turning every 2 minutes and brushing with reserved glaze.
• Transfer the grilled skewers to a serving platter and let rest for 2-3 minutes before serving. Serve immediately with cooked grains.