Lunch: Tomato-and-Peach Salad with Crisp Tofu

Recipe by Hugh Acheson 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.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Tomato-and-Peach Salad with Crisp Tofu

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 serrano chiles
1/2 c. rice wine vinegar
1 tsp. sugar
1/2 tsp. kosher salt
1 tbsp. low-sodium soy sauce
1 tbsp. lime juice
1 tbsp. fresh ginger
1 tsp. Dijon mustard
1/2 c. canola oil
3 tbsp. canola oil
6 oz. extra-firm tofu
2 heirloom tomatoes
2 peaches
1 c. arugula or mizuna
1/2 c. basil leaves

Instructions

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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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