Teriyaki tofu skewers with cabbage

Preheat oven to 180°C or 160°C fan-forced. Cut 150g firm tofu into 2cm pieces and marinate in ¼ cup teriyaki marinade, 1 tsp each of fresh coriander and mint (finely chopped) and 1 birdseye chilli (finely chopped). Thread onto small bamboo skewers then barbecue until golden. Serve with ½ cup (85g) steamed basmati rice and stir-fried purple cabbage, snow peas and pak choy drizzled with 1 tsp sesame oil.