Press the tofu: Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place something heavy on top (like a skillet) and press for 20–30 minutes. This step helps the tofu absorb more flavor and get crisp.

Soak skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

Make the chili lime glaze: In a bowl, whisk together the zest of 1 lime, juice of 2 limes, 2 tablespoons soy sauce, 1–2 tablespoons chili paste (adjust to heat preference), 1.5 tablespoons maple syrup, 1 tablespoon neutral oil, 2 minced garlic cloves, and 1 teaspoon grated ginger. Add 1/2 teaspoon ground cumin if using. Taste and adjust: more lime for brightness, more maple for sweetness, more soy for salt.

Prep the tofu and veggies: Cut pressed tofu into 1-inch cubes. Slice bell peppers, zucchini, and red onion into skewer-sized pieces. If using pineapple, cut into chunks.

Marinate: Add tofu to a shallow dish or zip-top bag. Pour over about half the glaze and toss gently. Marinate for at least 20 minutes (up to 24 hours in the fridge). Reserve the remaining glaze for brushing and serving.

Assemble skewers: Thread tofu and veggies onto skewers, alternating colors and textures. Don’t pack them too tightly; a little space helps everything cook evenly.

Choose your cooking method: Grill: Preheat to medium-high. Oil grates lightly. Grill skewers 8–10 minutes, turning every 2–3 minutes. Brush with reserved glaze as they cook to build a glossy, caramelized finish.

Oven: Heat to 425°F (220°C). Place skewers on a lined sheet. Roast for 18–22 minutes, turning once halfway and brushing with glaze.

Air fryer: 390°F (200°C) for 10–12 minutes. Turn once and brush with glaze.

Finish and garnish: Transfer to a platter. Brush with a final swipe of glaze. Sprinkle with chopped cilantro or scallions and sesame seeds. Serve with lime wedges.

Serve: Pair with rice or quinoa and a crisp side salad. Drizzle any extra glaze or a squeeze of lime over the top.