3scallions / spring onionswhites only, cut in to ½ inch batons
½red onionpeeled and sliced in to 6-8 wedges
For the Tare
3tablespoon cooking sakeor Chinese rice wine
90mllight soy sauce
½teaspoon raw sugar
Place the tofu on a plate lined with kitchen paper. Place another sheet of paper over the tofu and place a heavy object - I use a pan - on top. Leave it to sit for at least an hour to drain. Meanwhile, place your bamboo or wooden skewers in water to soak for 1 hour.
To make the sauce, put all the tare ingredients in a saucepan over low to medium heat. Allow the mixture to come up to a simmer, stirring frequently, and cook for around 7 minutes. Make sure the sugar has dissolved. Remove from the heat and set aside.
Drain the bamboo skewers ready to make the skewers. To assemble the skewers, take the drained tofu and cut it lengthways 3 times to create 4 long batons. Take each thick baton and turn it on its side to cut it in half lengthways again. Finally, cut each thinner baton in to three shorter lengths
Skewer a tofu baton lengthways pushing it down the skewer. Follow with a scallion baton or an onion wedge before adding another tofu baton and another vegetable if there is room. Repeat with the remaining tofu and vegetables.
Brush the tofu and vegetables with a little vegetable oil and heat the grill pan over medium heat.
When hot add the tofu skewers and cook for around 3 minutes on each side - try to not move the skewers while you are cooking to get those great grill marks. While cooking, brush the tofu and vegetables with the dipping sauce.
When all sides are cooked, remove them from the heat and pop the on a plate to serve. Brush each skewer liberally with the dipping sauce and pour the remaining sauce in to a small bowl to serve.
If using wooden or bamboo skewers, soak them in water for one hour.