Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and applying gentle weight for about 10 minutes. Then, cut the tofu into roughly 1-inch cubes for easy threading onto skewers.
In a bowl, whisk together soy sauce, sesame oil, lemon juice, minced garlic, and brown sugar until the sugar dissolves completely. This will be your flavorful marinade.
Gently toss the tofu cubes in the marinade, ensuring each piece is well coated. Cover and let it marinate at room temperature for about 30 minutes, allowing the flavors to soak in.
While the tofu is marinating, soak wooden skewers in water for at least 15 minutes to prevent burning during grilling.
Thread the marinated tofu cubes and bell pepper chunks onto the skewers, alternating for vibrant color and flavor. Pack them snugly but gently without squeezing too tightly.
Preheat your grill to medium-high heat until it’s hot and slightly smoky. Lightly oil the grill grates with a paper towel dipped in oil to prevent sticking.
Place the skewers onto the grill, listening for the sizzle as the marinade hits the hot surface. Cook for about 4-5 minutes per side, turning frequently to develop an even, smoky crust.
Watch carefully and turn the skewers often, aiming for a golden-brown color with some charred spots for added flavor without burning.
Once the tofu has a crispy, smoky exterior and the vegetables are tender, remove the skewers from the grill and let them rest for a minute.
Serve the skewers hot, garnished with an extra squeeze of lemon if desired, and enjoy the smoky, flavorful bites with a side of rice or salad.
