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Tomato-and-Peach Salad with Crisp Tofu
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Brief Description
Chef Hugh Acheson combines sweet, salty, spicy and tangy flavors in this exceptional summer tomato salad, tossing peaches, pickled serranos and crisp tofu together with a zippy ginger-lime dressing.
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Main Ingredient
tomatoes, peaches, tofu
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Category: Salads
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
http://www.foodandwine.com/recipes/tomato-and-peach-salad-crisp-tofu
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Tags:
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Notes:
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Posted By: ecarr
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Posted On: Apr 08, 2017
Number of Servings:
Ingredients:
- 2 - serrano chiles thinly sliced
- 1/2 cups - rice wine vinegar
- 1 teaspoons - sugar
- 1/2 teaspoons - kosher salt plus more for seasoning
- 1 tablespoons - low-sodium soy sauce
- 1 tablespoons - fresh lime juice
- 1 tablespoons - minced fresh ginger
- 1 teaspoons - Dijon mustard
- 1/2 cups - + 3 T canola oil
- 6 ounces - extra-firm tofu drained well and cubed
- 2 - heirloom tomatoes sliced
- 2 - peaches cut into wedges
- 1 cups - arugula or mizuna
- 1/2 cups - basil leaves
Directions:
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.
2. Meanwhile, in a small bowl, whisk the soy sauce, lime juice, ginger, mustard and 3 tablespoons of the oil.
3. 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.
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