Grilled Tofu, Mango, Pineapple and Lime Skewers

Remove tofu from package and drain. Wrap in double layer of paper towel and wrap again in a clean towel. Place tofu 'package' on flat surface and place a flat weight on top. (a brick wrapped in tin foil; an inverted plate with a heavy can on top;...). Leave weight on tofu and drain for 20 minutes.

Mix together marinade ingredients in bowl and whisk to combine.

Set up flour - coconut milk - cornstarch in 3 separate bowls. Remove weight and unwrap tofu. Cut tofu in 1' cubes.

Heat 2-3' of oil in wok to 360 F. Roll tofu cubes lightly in flour - dip in coconut milk - and roll in cornstarch. Fry to golden brown and remove to paper towel to drain.

Coat the bottom of a 9 x 13' glass baking dish with about 1/4 Cup of the marinade. Once tofu has drained - but before it cools completely - place in single layer in the baking dish.

Reserve about 1/4 Cup of the marinade and evenly pour the remaining marinade over the tofu cubes. Allow to marinade in refrigerator for at least 2 hours - and no more than 4 hours.

Soak skewers in water for twenty minutes.

Peel and cube mango and pineapple in 1' cubes. Slice lime in small wedges. Thread skewers. Lime - pineapple - tofu - mango - tofu - pineapple - lime.

Brush stovetop grill pan with oil and heat on medium high. When hot, grill skewers for approximately 1 minute per side - brushing on additional marinade along the way.