Made a stir-fry sauce out of soy sauce, water, honey, brown sugar, fresh garlic and ginger. Let the veggies (zucchini, red and green peppers, onion, cherry tomatoes and portabella mushrooms) marinate for a few hours in one tub and the cubed tofu in another. After marinating we skewered them onto bamboo skewers that had been soaked (so they don't burn). Grilled on low basting with the left over marinade. Served with brown rice cooked in "chicken" flavored broth powder and fresh parsley and watermelon slices. Sooo Gooood!