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Wednesday, July 23

Peach & tomato salad with crisp tofu

Serrano peppers, thinly sliced
½ cup
Vinegar, rice wine
½ cup
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
Peaches, cut into wedges
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.

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