Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Tomato and Peach Salad with Crispy Tofu

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Tomato and Peach Salad with Crispy Tofu

Article excerpt

PG-tested

My teenage daughters pretty much swore off meat a little over a year ago, so finding a good protein source is always something of a challenge. Thankfully ? and somewhat surprisingly ? they both love tofu. I had never even heard of it at their age!

This vegetarian recipe pulls together in just a few minutes and incorporates some of the best flavors of summer ? tomatoes and peaches, both of which are now plentiful at farmers markets. I doubled the amount of marinade because our family believes in dunking when there's sauce. For crunchier tofu, toss in cornstarch before frying.

If you don't like arugula, which is on the zippy side, substitute baby spinach.

2 serrano chiles, thinly sliced (I used jalapenos)

1/2 cup rice wine vinegar

1 teaspoon sugar

1/2 teaspoon kosher salt, plus more for seasoning

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1 tablespoon minced fresh ginger

1 teaspoon Dijon mustard

1/2 cup plus 2 tablespoons canola oil, divided

6 ounces extra-firm tofu, drained and cubed

2 heirloom tomatoes, sliced

2 peaches, cut into wedges

1 cup arugula or mizuna (Japanese mustard)

1/2 cup basil leaves

Put serranos in a small heatproof bowl. …

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