Step 1

Remove the tofu from the package and drain excess water. Wrap the tofu in a clean kitchen towel and place on a cutting board. Press on all sides to remove as much moisture as possible. Alternatively, place a heavy skillet over wrapped tofu and let sit for 15 minutes. Slice the tofu into 1 to 1 1/2-inch cubes.

Step 2

Slice the peaches in half at the seam, and twist to release each half from the pit. Remove and discard the pit. Slice each half into 1-inch cubes (close in size to the tofu). Peel and slice the red onion into similar sized pieces (I like to keep the onion in layers of 3, so the thickness matches that of the peaches and tofu).

Step 3

In a small bowl, combine chili powder, granulated garlic, ground ginger, and salt; mix well. Thread the tofu, peaches, and red onion onto the skewers, starting with the tofu and ending with red onion. (I use three pieces of each per skewer.) Brush the skewers with oil, and season with the spice mixture, turning to coat all sides.

Step 4

Prepare the outdoor grill or an indoor grill pan over medium-high heat. In a small bowl, prepare the Chili Glaze by combining red chili sauce, soy sauce, sesame oil, and cilantro; stir well and set aside.

Step 5

Brush the grill grates with oil, and place the tofu kebabs on the grill. Cook until the tofu is lightly charred, turning occasionally, about 8 minutes. During the final 1 to 2 minutes, brush the Chili Glaze over the skewers, turning to coat all sides. Transfer to a platter and grate lime zest overtop.