Tofu With Peach and Green Chile Salsa

1 tablespoon ground cumin
2 tablespoons fresh orange juice
2 tablespoons olive oil
3 teaspoons hot chili powder
14 oz. firm tofu, drained and cut crosswise into 8 slabs
1 4-ounce can chopped green chiles
3/4 cup honey
3/4 cup water
Dash of salt
3 peaches -- peeled, pitted
and chopped
1 teaspoon minced garlic

In a small bowl, whisk together the cumin, orange juice, oil and 1 tsp. Chili powder.

Arrange the tofu in a large shallow baking dish and pour marinade over it, turning to coat well. Let the tofu marinate in the refrigerator, covered, for a least 1 hour or overnight.

In a saucepan, combine the remaining 2 teaspoons chili powder, chilies, honey, water, salt, peaches and garlic, bring the liquid to a boil and simmer the mixture, stirring occasionally, for 30 minutes, or until it is slightly thickened. (The salsa may be made ahead and reheated or served a room temperature.)

Grill the tofu on an oiled rack set about 4 inches above glowing coals, turning it occasionally and basting it with marinade, for about 5 minutes, or until firm with grill marks on both sides.

Alternatively, broil the tofu on a foil-lined baking sheet, turning once, until lightly browned on both sides.

Serve the tofu with the salsa.