Method

1. Combine honey, soy sauce, lime juice and sesame oil in a mixing bowl. Add tofu, toss to coat, cover with plastic wrap and refrigerate for 2 hours.

2. Thread 2 tofu cubes onto each of 8-10 presoaked bamboo skewers. Set a chargrill pan over a medium heat. Cook skewers, turning regularly, for 3-4 minutes, basting with remaining glaze. Transfer to a serving plate. Sprinkle with sesame seeds and rind. Serve immediately.