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Seems like a lot of work but it is well worth it.

The night before unthaw and marinate the tofu.

4 lbs of extra firm tofu that has been frozen
16 ounces peach halves, drained
1 cup apple juice
juice from the drained peaches
1/2 teaspoon grated ginger
1 tablespoon soy sauce

Put peach slices in a covered bowl and refrigerate until the next day.  Press thawed tofu between paper towels to remove as much moisture as possible.  Slice each block of tofu into quarters. Place pieces in a shallow dish.  Mix apple juice, peach juice, ginger and soy sauce well and pour over the tofu, turning pieces several times.  Cover and refrigerate overnight, turning occassionally if you think of it.  Before cooking, drain the pieces and discard liquid.

Putting it together:

marinated tofu
peaches
1/4 cup shortening
1/4 cup margarine
½ cup Bisquick
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
2 cups Bisquick
½ cup cold water

Preheat oven to 425 degrees F. Melt shortening and margarine in oven in 9x13 inch oblong pan. Blend ½ cup Bisquick, salt, paprika and pepper. Coat tofu pieces. Place tofu pieces in shortening mixture. Bake uncovered for 20 minutes. Stir 2 cups Bisquick, and water to make a soft dough. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll or pat dough out to ½ inch thick. Cut biscuits with a 2 inch biscuit cutter. Turn tofu, pushing pieces to one side of pan. Spoon excess fat from pan. Place biscuits in a single layer next to tofu. Arrange peach halves on top of tofu. Bake 15 minutes longer or until biscuits are light brown.