Heat a medium sauté pan over medium heat. Once hot, pour in the oil and add the shallots. Sauté shallots until soft and translucent, about 4-5 minutes. Add the ginger and chilis, and stir for about 30 seconds. Add the peaches. Continue to sauté and stir the peaches here and there until they’re starting to break down, about 5 minutes.

Add the water and let it simmer for a couple minutes. Transfer all of the contents of the pan to an upright blender. Add the almond butter, miso, and maple syrup. Blend on high until completely smooth. Add more water if necessary to get the blades going. Pour the peach mixture back into the pan and return it to medium heat on the stove.

Bring the peach sauce to a simmer and add the lemon juice, salt, and pepper. The consistency should be fluid, but the sauce should also coat the back of a spoon. Taste it for seasoning and adjust if necessary. Turn off the heat and set aside. You should have about 1 ½ cups of sauce total.

Cut the tofu blocks into slabs about ¾ inch thick (you’ll get 4 per block) and lay them out on a clean kitchen towel. Press another clean kitchen towel on top and press excess moisture out.

Place the dried tofu pieces on a plate and spray them with oil. Season tofu with the spices, salt, and pepper.

Preheat your grill to high and clean it very well. Oil the grates on one side of the grill and place the tofu on the grates. Turn the heat to medium-low under the tofu and close the lid (but leave it high in other zones).

Once the tofu has browning and a “crust” on the underside (after about 10 minutes), flip it over. Cook it for another 10 minutes to brown the other side.

Serve the tofu hot with extra peach sauce and chopped fresh herbs on top if you like. Enjoy!