Press the tofu overnight in a tofu press or by other means or for 2 hours the day of preparation.
Drain the excess liquid, pat the tofu block dry and cut in 4 slices, lengthwise. Then cut each slab into 4 cubes.
In a medium storage bag, add the soy sauce, mirin, ginger powder, chili sauce, and sesame oil and mix well. Add the tofu and marinate for 30-45 minutes.
Remove the tofu and place on a plate. Add the marinade to a large bowl and toss with the red and orange bell pepper pieces, whole mushrooms, and red onions. Let the veggies rest for 10-15 minutes.
Heat your grill on medium.
Assemble the skewers starting with 2 pieces of red onion, 1 red bell pepper piece, a tofu cube, then an orange bell pepper piece, a mushroom, red onion, red pepper, and tofu cube, ending with red onion. Repeat with the rest of the skewers.
As the skewers grill, alternate gently every 3-5 minutes. The tofu will begin to have grill marks.
As you continue grilling the skewers, preheat the oven to 350F.
After the skewers are completed and grilled, finish baking them for 15-20 minutes to finish cooking the tofu a little longer.
*the option would be to cook the tofu first, on the grill then skewer them.
Enjoy with a side of brown rice.
