Grilled Tofu Satay with Peaches and Bok Choy

Serves 4
ingredients
6 tablespoons Smooth Peanut Butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 Peaches or nectarines, each cut into 6 wedges
1 pack of Frim tofu cubed
6 heads of Baby Bok Choy, halved lengthwise
preparation
Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
Arrange peaches, tofu, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
Mound tofu, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.

Spicy-Sweet Valencia Tofu with Baby Bok Choy

Serves 4
ingredients
6 baby bok choy, halved lengthwise
2 tablespoons sesame oil, divided
1 package of tofu
1/3 cup fresh squeezed valencia orange juice
1/3 cup Asian sweet chili sauce
12 strips orange peel
1 1/2 teaspoons distilled white vinegar
2 green onions, chopped
1 1/2 tablespoons minced peeled fresh ginger
preparation

Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.

Mix tofu and next 4 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add tofu mixture. Toss until tofu is just cooked center, about 3 minutes. Using slotted spoon, transfer tofu to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over tofu.