Tomato-and-Peach Salad with Crisp Tofu

(recipe from Food and Wine magazine)

2 serrano chiles, thinly sliced
1/2 cup rice wine vinegar
1 tsp. sugar (I used honey)
1/2 tsp. kosher salt, plus more for seasoning
1 Tbsp. soy sauce
1 Tbsp. fresh lime juice
1 Tbsp. minced fresh ginger
1 tsp. Dijon mustard
1/2 cup plus 3 Tbsp. canola oil (I used olive oil)
6 oz. 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

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 tsp. 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 Tbsp. 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.

Arrange the tomatoes, peaches, arugula and serranos on a platter.  Drizzle with the soy-lime dressing, scatter the tofu and basil on top and serve.

(This is a kick-ass salad.  There are many steps, but worth it!  Tangy, sweet, spicy.  I kept all of the components separate and was able to eat several salads over several days, though the sliced tomatoes don't keep too long in the fridge.)