Recipes Tomato-and-Peach Salad with Crisp Tofu 4.0 (3,581) 3 Reviews 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. Slideshow: Summer Salad Recipes By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 6 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 6 ounces 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 Directions 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. Suggested Pairing Juicy Pinot Noir–based rosé. Rate it Print