Peach Ginger Grilled Tofu

We got a grill this weekend (the Weber Q 320, to be exact). I have been eying it for some time, and my awesome parents gave it to us as a housewarming gift. While not technically a full size grill, it has over 300 square inches of grilling space--more than enough to tackle a lot of food.

When my father-in-law was visiting, we made veggie burgers and veggie dogs alongside grilled potatoes to inaugurate the grill. I will post the grilled potatoes recipe shortly, but tonight we made a delicious tofu. Note that this could be made in the broiler, but if you have a grill, it really makes it that much better.

1 package extra firm tofu (I used sprouted tofu which is by far the firmest type you can buy)
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon garam masala
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon cayenne pepper (I used a pepper mix, add more if you want it spicier)
1/2 cup 'Chups Peach sauce

Drain and press the tofu. Meanwhile, mix all the dry ingredients together to form the rub. Taste the rub mixture and adjust the seasoning if need be (saltier, spicier, more garlic, etc).

Cut the tofu into 1/2 inch slices and apply the rub to both sides of the tofu, gently rubbing in the spice mixture. Cover and allow it to sit in the fridge for an hour at least, but the more time here, the better.

Heat up the grill and oil (I used olive) the grates well to avoid sticking the tofu. Grill the tofu on medium heat for about 7 minutes or so. Turn the tofu over, and brush the grilled side with the peach 'Chups. Close the grill, and turn the tofu one more time. Brush the other side with the 'Chups and remove from the grill.