Peach & tomato salad with crisp tofu

Serrano peppers, thinly sliced	2
Water	½ cup
Vinegar, rice wine	½ cup
Sugar	1 teaspoon
Salt, kosher	½ teaspoon + ½ teaspoon +
Soy sauce	1 tablespoon
Lime juice	1 tablespoon
Ginger, minced	1 tablespoon
Mustard, Dijon	1 teaspoon
Oil, canola	½ cup + 3 tablespoons
Tofu, extra firm, well drained, cubed	6 ounces
Tomatoes, heirloom, sliced	2
Peaches, cut into wedges	2
Arugula	1 cup
Basil leaves	½ cup

1. Place the serranos in a small heatproof bowl.
2. In a small saucepan, combine the water, vinegar, sugar, and 1/2 teaspoon salt; stir to dissolve.
3. Pour the brine over the serranos, and let stand for 15 minutes, until cooled to room temperature.
4. In a small bowl, whisk together the soy sauce, juice, ginger, mustard, and 3 tablespoons oil.
5. In a large cast-iron skillet, heat the 1/2 cup oil until shimmering.
6. Add the tofu, and cook over moderate heat, turning, until crisp, about 5 minutes.
7. Using a slotted spoon, transfer to a paper towel-limed plate
8. Season with salt.
9. Arrange the tomatoes, peaches, arugula and serranos on a platter.
10. Drizzle with the soy-lime dressing, scatter the tofu and basil on top, and serve.

Recipe from Food&Wine Magazine, August 2014.