Tomato-and-Peach Salad with Crisp Tofu

By DreiFromBK

Ingredients

• 2 serrano chiles, thinly sliced
• 1/2 cup rice wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon minced fresh ginger
• 1 teaspoon Dijon mustard
• 1/2 cup plus 3 tablespoons canola oil
• 6 ounces extra-firm tofu, drained well and cubed
• 2 heirloom tomatoes, sliced
• 2 peaches, cut into wedges
• 1 cup arugula or mizuna
• 1/2 cup basil leaves

Preparation

Step 1

Put the serranos in a small heatproof bowl. In a small saucepan, bring 1/2 cup of water to a boil with the vinegar, sugar and 1/2 teaspoon of salt, stirring to dissolve the sugar. Pour the brine over the serranos and let stand for 15 minutes, until cooled to room temperature.

Meanwhile, in a small bowl, whisk the soy sauce, lime juice, ginger, mustard and 3 tablespoons of the oil.

In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering. Add the tofu and cook over moderate heat, turning, until crisp, 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Season with salt.