TOMATO AND PEACH SALAD WITH CRISPY TOFU
My teenage daughters pretty much swore off meat a little over a year ago, so finding a good protein source is always something of a challenge. Thankfully — and somewhat surprisingly — they both love tofu. I had never even heard of it at their age!
This vegetarian recipe pulls together in just a few minutes and incorporates some of the best flavors of summer — tomatoes and peaches, both of which are now plentiful at farmers markets. I doubled the amount of marinade because our family believes in dunking when there’s sauce. For crunchier tofu, toss in cornstarch before frying.
If you don’t like arugula, which is on the zippy side, substitute baby spinach.
2 serrano chiles, thinly sliced (I used jalapenos)
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt, plus more for seasoning
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 tablespoon minced fresh ginger
1 teaspoon Dijon mustard
1/2 cup plus 2 tablespoons canola oil, divided
6 ounces extra-firm tofu, drained and cubed
2 heirloom tomatoes, sliced
2 peaches, cut into wedges
1 cup arugula or mizuna (Japanese mustard)
1/2 cup basil leaves
Put serranos in a small heatproof bowl. In a small saucepan, bring ½ cup water to a boil with the vinegar, sugar and ½ teaspoon salt, stirring to dissolve sugar. Pour brine over serranos and let stand 15 minutes, until cooled to room temperature.
Meanwhile, in a bowl, whisk the soy sauce, lime juice, ginger, mustard and 3 tablespoons oil.
In a large cast-iron skillet, heat remaining oil until shimmering. Add tofu and cook over moderate heat, turning, until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season with salt.
Arrange the tomatoes, peaches, arugula and serranos on a platter. Drizzle with the soy-lime dressing, scatter the tofu and basil on top and serve.
Serves 6 as a starter or 4 as a main dish.
-— Adapted from Food & Wine