Tomato-and-Peach Salad with Crisp Tofu


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 

Tomato-and-Peach Salad with Crisp Tofu
Photo: © Con Poulos
Total Time:
30 mins


  • 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


  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.

Suggested Pairing

Juicy Pinot Noir–based rosé.

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