15 minutes
A refreshing cold tofu salad with the creamy texture of chilled silken tofu, sweet ripe peaches, and robust ripe tomatoes, enhanced by a delicate balance of herbs and a flavorful dressing.
Silken Tofu, well-drained
0 oz
Ripe Peaches, pitted and sliced into wedges
0 oz
Ripe Tomatoes, cored and sliced into wedges
0 oz
Flaky Sea Salt
to taste
tablespoons
tablespoons
tablespoons
teaspoons
tablespoons
teaspoons
Fresh Basil Leaves, chopped
0 oz
Mint, chopped
0 oz
Black Pepper, freshly cracked
to taste
1. Prepare and Drain Tofu
Gently wrap the silken tofu in paper towels or a kitchen towel, and place a plate on top to lightly press out the excess water for the best texture.
2. Arrange Peaches and Tomatoes
Pit the peaches and core the tomatoes, then slice them into wedges. Arrange them on your serving platter, and sprinkle a pinch of flaky sea salt over them to season and draw out their natural juices.
3. Add Tofu to Platter
Place the well-drained tofu onto the platter with the peaches and tomatoes, giving it a light sprinkle of flaky sea salt as well.
4. Prepare Dressing
Whisk together extra-virgin olive oil, balsamic vinegar, unseasoned rice vinegar, toasted sesame oil, soy sauce, and sugar until the sugar dissolves and the dressing emulsifies into a glossy mixture. Drizzle it over the tofu and fruit.
5. Garnish with Herbs and Season
Chop the fresh basil and mint leaves and scatter them over the salad. Finish with a crack of black pepper to taste.
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