Inspired by a basket of $2.77 peaches at the Penetang IGA.  Makes 2-3 pint jars.

1kg (~1 basket) peaches, peeled and roughly chopped
1 3/4 cups white sugar
1/2 cup white wine vinegar (min 6% acetic acid)
1/2 cup white vinegar (min 5% acetic acid)
1/2 cup water
1-2 cinnamon sticks, broken in half
1/2 tbsp whole cloves
1/4 tsp whole allspice
2-3 dried hot chiles (such as chile de arbol), broken in pieces (optional)

1. Bring the sugar, vinegars and water to a boil over high heat in a large pot, stirring until sugar is dissolved. Tie the cinnamon, cloves, allspice in a cheesecloth bag and add to the mixture. Add the hot chiles (if using). Reduce heat, cover and boil gently for 15 minutes.
2. Add the peaces to the syrup. Return to a boil and boil gently for 5 minutes. Discard the spice bag.
3. Follow standard canning instructions for preparing 500mL mason jars (pint jars), rings and lids.
4. Pack into hot clean mason jars to within 1/2 inch of rim (head space).  Process in a boiling water canner for 20 minutes.

1/4 cup light soy sauce
1/4 cup dark soy sauce
1/4 cup honey
1/4 cup mirin
2 small cloves of garlic
1 tbsp dried ginger (fresh would be better)

420g (about 1lb) firm tofu, sliced in 1/2 inch slices

1. Combine all ingredients (except tofu) in a small container. 
2. Thoroughly blend the mixture with a hand blender or in a small food processor.
3. Layout tofu in a flat bottomed container, cover with sauce and leave for 45 minutes.
4. Bring a cast iron pan to medium head, add a few tablespoons of a neutral oil (like grapeseed oil) and fry marinated tofu for about 3 to 4 minutes on each side.
5. Serve and enjoy.