Tofu Satay with Ginger-Cashew Sauce

Soak wooden skewers in water for at least 15 minutes to prevent charring.

Thread tofu cubes, green bell pepper squares, mushrooms, and cherry tomatoes alternately onto the prepared skewers, dividing ingredients evenly among 8-10 skewers.

Whisk together low-sodium soy sauce, fresh lime juice, brown sugar, dark sesame oil, and minced garlic in a small bowl until the sugar dissolves completely.

Brush the marinade generously over all sides of the assembled skewers, reserving about 3 tablespoons for serving as a sauce.

Heat a grill pan or outdoor grill to medium-high heat and lightly oil the grates to prevent sticking.

Place the prepared skewers on the hot grill, working in batches if necessary to avoid overcrowding.

Grill the skewers, turning every 2-3 minutes, until the tofu develops light char marks and the vegetables are tender and slightly caramelized.

Transfer grilled skewers to a serving platter and drizzle with the reserved marinade.

Garnish with fresh cilantro sprigs if desired and serve immediately while warm.