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.

Sweet potato & tofu curry soup

Tofu, extra firm, cut in half, pressed to drain for 20 minutes, cubed	1 pound
Butter, unsalted	3 tablespoons
Onion, yellow, sliced	1 small
Lemongrass, center white parts only, smashed, thinly sliced	1 stalk
Potatoes, Japanese sweet, peeled, cubed	2
Bell pepper, red, seeded, cut into thin strips	1
Coconut milk, light	30 ounces
Thai red curry paste	2 tablespoons
Fish sauce	1 tablespoon
Lime zest	1
Broth, chicken	½ cup
Cilantro, chopped	2 tablespoons

1. In a Dutch oven, melt the butter over medium heat. 
2. Add the onion, and sauté until it begins to soften, about 4 minutes. 
3. Add the lemongrass, potatoes, and bell pepper, and cook, stirring constantly, until the potatoes soften, about 10 minutes; transfer to a bowl. 
4. Add the coconut milk, curry paste, fish sauce, zest, and broth, and cook until the liquid begins to thicken, about 5 minutes. 
5. Add the potato mixture, and cook for another 10 minutes. 
6. Add the tofu, and cook, stirring well, for 3 minutes. 
7. Remove from heat, stir in the cilantro, and serve. 

Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.