For the marinade, mix soy sauce, sambal oelek, aceto balsamico, agave syrup and smoked peppers in a small pot and bring to the boil once. Cut the tofu into 2 cm cubes and mix with the hot marinade.
Marinate covered for at least 2 hours.
Wash and seed the peppers and remove the white partitions. Cut them into 3 cm pieces. Peel and slice the onions. Clean the mushrooms. Clean and wash the spring onions, cut the white into fine rolls, the green into 4 cm long pieces.
Remove the tofu cubes from the marinade. Put the pepper pieces, onion slices, mushrooms, green spring onion pieces and tofu cubes alternately on skewers.
Heat the rapeseed oil in a wide frying pan and fry the skewers in it for about 5 minutes. Season with sea salt and pepper. Then remove the skewers.
In the same pan, briefly sauté the white of the spring onions. Deglaze with the tofu marinade. Then stir in the tomatoes and let it boil open for 5 minutes. Season with sea salt. Add cayenne pepper to taste.
Place the skewers in the pan and heat in the sauce for 5 minutes.