Mix the peanut oil, soy sauce, garlic, peanut butter, and the chili garlic sauce. Place half in a shallow dish and save the other half for the sauce.

Cut the tofu into cubes and add them to the dish. Make sure they are covered in the mixture. Marinate for 2-3 hours, turning once or twice.

Cut the vegetables into large pieces and place them on skewers. Put the tofu on separate skewers.

Heat the grill to high and cook the tofu for about 10 minutes on each side. They should just be starting to char, but not burn.

About half way through the tofu, add the vegetables to the grill. Cook them until they are lightly charred and starting to soften. 

While the skewers are cooking, add the ginger, lime juice, chili flakes and coconut milk to the sauce and heat on low. Continue to heat until it begins to reduce. This is a great time to cook the noodles too.

Remove the skewers from the grill. Carefully remove the tofu and vegetables from the skewers.

Serve on the soba noodles with the sauce and garnish with the chives.