Tomato and Peach Salad with Crisp Tofu
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
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