Tomato-and-peach salad with crisp tofu

Indulge in the flavors of summer with a refreshing tomato and peach salad topped with crispy tofu for a delightful burst of texture and taste.

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
• 170g 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

Instructions:

1. Place the serranos in a small bowl that can withstand heat. Heat 1/2 cup of water in a small saucepan until it boils, then add vinegar, sugar, and 1/2 teaspoon of salt. Stir the mixture until the sugar is dissolved. Pour this brine over the serranos and let it sit for 15 minutes until it reaches room temperature.
2. While waiting, combine soy sauce, lime juice, ginger, mustard, and 3 tablespoons of oil in a small bowl.
3. In a large cast-iron skillet, heat the remaining 1/2 cup of oil until it shimmers. Cook the tofu in the skillet over medium heat, flipping it occasionally, until it becomes crispy, which should take around 5 minutes. Use a slotted spoon to transfer the tofu to a plate lined with paper towels. Sprinkle some salt over the tofu.

Summary:

• Calories: 1700 kcal
• Fat: 160 g
• Protein: 23 g
• Carbs: 53 g
• Potassium: 1666 mg
• Magnesium: 155 mg