Tomato-and-Peach Salad with Crisp Tofu

• 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.
2. 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.
3. Pour the brine over the serranos and let stand for 15 minutes, until cooled to room temperature.
4. Meanwhile, in a small bowl, whisk the soy sauce, lime juice, ginger, mustard and 3 tablespoons of the oil.
5. In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering.
6. Add the tofu and cook over moderate heat, turning, until crisp, 5 minutes.
7. Using a slotted spoon, transfer to a paper towellined plate.
8. Season with salt.

serrano chiles, rice wine vinegar, sugar, kosher salt, soy sauce, lime juice, fresh ginger, mustard, canola oil, extrafirm, tomatoes, peaches, arugula, basil

Taken from www.foodandwine.com/recipes/tomato-and-peach-salad-crisp-tofu (may not work)