In a large bowl, add tofu, 2 tablespoon soy sauce, 1 tablespoon sesame oil, red peppers and sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 20 minutes.
Thread the tofu and peppers on metal skewers. Heat an indoor or outdoor grill to medium heat. Over medium heat grill kabobs, 15 minutes, turning once.
In a food processor, add coconut milk, almond butter, garlic, cilantro, honey, jalapeno, curry powder, lime juice and sea salt and freshly ground pepper to taste. Blend 1 to 2 minutes until smooth. Serve tofu with sauce.