Tomato-and-Peach Salad with Crisp Tofu

Author Name: Kai Frolich

Review Body: Where was the rest of this recipe?

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Date Published: 2020-07-18

Author Name: Paula Eldred

Review Body: Looks great, but I agree with the TWO out of over 3,000 who rated this recipe- WHERE ARE THE REST OF THE DIRECTIONS??!! Please correct.

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Date Published: 2020-07-18

Author Name: Evan Kent Westphal

Review Body: There is something wrong with the recipe as published here. There are missing steps. How do you assemble? Do you throw away the brine? I see many ratings, but no comments to help guide me. Too bad I'm in the middle of making this but at the bottom of the instructions. Should have read all the way through first. Help!

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Date Published: 2020-05-21

Author Name: Paula Eldred

Review Body: Found a similar version of this recipe (using jalapeños instead): 1/2 cup water 1/2 cup rice vinegar 1 tsp. sugar 1/2 tsp. kosher salt 1 jalapeño chile, seeds and ribs removed and thinly sliced 1/2 cup vegetable or canola oil 6 oz. extra-firm tofu, drained well and cut into 1-inch cubes 1 cup baby arugula leaves 2 heirloom tomatoes, sliced into wedges 2 peaches, cut into wedges 1/2 cup fresh basil leaves Dressing: 2 tbsp. extra-virgin olive oil 1 tbsp. low-sodium soy sauce 1 tbsp. lime juice 1 tbsp. minced fresh ginger 1 tsp. Dijon mustard 1. Combine water, rice vinegar, sugar and salt and bring to a boil in a small saucepan or in a small microwave-safe bowl in the microwave. Cook until the sugar dissolves, then remove from the heat and add the sliced jalapeños. Let the mixture with the chiles stand for 15 minutes, at which point it will cool to around room temperature. Drain off the liquid. 2. Heat the oil in a cast-iron skillet or wide medium-size saucepan over medium to medium-high heat until shimmering. Add the tofu and fry until, turning until crisp, for about 5-6 minutes. Using a slotted spoon, transfer tofu to a paper-towel-lined plate. 3. Divide the arugula among the plates. Arrange the tomatoes, peaches, basil, pickled jalapeños and fried tofu on individual plates. 4. Whisk together the dressing ingredients in a small bowl. Drizzle each salad plate with a spoonful of dressing. (It was delicious!)

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Date Published: 2020-07-20