Whisk all satay ingredients together and season with salt and pepper to taste. Toss prepared tofu through the sauce to coat and set aside to chill in the fridge for one hour.
Assemble the kebabs by alternating the marinated tofu and prepared vegetables on the skewers.
Heat a large griddle pan with a little oil. Cook kebabs 3-4 minutes each side.
Serve with any remaining peanut satay on the side to dip, a sprinkle of mint and a squeeze of lime.
