Place the tofu on a shallow plate, lay another plate on top of it, and put one or two 16 ounce filled cans on top. Let stand 15 to 30 minutes until all excess moisture is squeezed out.
Cube the tofu into 3/4 inch blocks and thread them through 6 skewers. Arrange in a baking dish in one layer and coat lightly with 1 to 2 tablespoons of soy sauce. Cover with plastic wrap and chill at least 1 hour.
In a food processor or blender pulse 1 tablespoon soy sauce and the rest of the ingredients, excluding the green onions, until creamy. Mix in the green onions with a spatula.
Place tofu kabobs in a 400 degree F oven and bake 20 minutes. Remove from oven and move to a serving dish. Serve sauce on side or over kabobs.