For the tofu marinade, squeeze the tofu betweend some kitchen roll and drain it. Then cut into even cubes.

Wash the limes, grate the peel and squeeze out the juice. Finely chop the lemongrass.

In a bowl, mix lime juice and zest with lemongrass, chili flakes and soy sauce.

Marinate the tofu cubes in the sauce for about 30 minutes.

For the peanut dip, mix the peanut butter with the water, soy sauce and lime juice in a small bowl and set aside.

For the tofu skewers, insert the grill plates into the MultiGrill 9 and use it in the contact grill position. Set both thermostat knobs to 200°C. Press the start/stop button to preheat the grill. 

Remove the tofu cubes from the marinade, skewer them on the wooden skewers and leave to drain briefly. Mix the remaining marinade with honey.

When the display shows ready, place the tofu skewers on the lower plate, press gently with the upper plate and grill for about 1 minute, then turn over and cook for 1 minute to brown all sides.

To serve, roughly chop the coriander. Brush the grilled tofu skewers with the remaining marinade, sprinkle with coriander and sesame seeds and serve with the peanut dip.