Tomato-and-Peach Salad with Crisp Tofu

Serving Size: 6
Total Time:

This recipe 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.


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


  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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Recipe Credit: Hugh Acheson
Image Credit: Con Poulos