Prepare the tofu. Make sure it has been pressed for at least 10 minutes to remove excess water. Once pressed, cut into large cubes about 2cm in size.
In a flat bottomed container, big enough to hold all the tofu, mix all the ingredients for the marinade. 4 tablespoons kecap manis, 1 teaspoon grated ginger, ½ teaspoon smoked paprika, 1 teaspoon ground coriander, ¼ teaspoon white pepper, 1 tablespoon vegetable oil. If the marinade is too thick to cover the tofu it can be thinned out with a splash of water.
Place the tofu in the marinade and coat all sides. Put in the fridge to marinate for 30 minutes, turning halfway.
Preheat a grill (broiler) to medium-high temperature.
Using metal skewers, divide the tofu between 4 of them. Don’t discard any remaining marinade.
Place the skewers on a baking tray lined with a wire rack and place them under the grill to cook.
Every 3 to 5 minutes remove them and brush over some of the remaining marinade, turning them each time.
Keep doing this until they are crispy and charred at the edges.
Remove from the grill and serve with the sliced vegetables and a generous portion of Gado Gado sauce from our Gado Gado recipe.