Heirloom Tomato & Peach Salad with Miso Tofu Whip

This late-summer salad is simple to toss together at home. The restaurant torches the peaches for a little char, but you really don’t have to. There are a few components, but they’re easy to make ahead of time, whether you’re inviting friends over for dinner, or craving a few days of lunches. Then it’s quick to swipe the miso-tofu whip, pile with juicy peaches and tomatoes, drizzle with crimson chili oil, and shower crispy shallots and fresh herbs over the top. 

Ingredients:

For the Crispy Fried Shallots:

• Canola oil, for frying
• ½ cup thinly sliced shallots

For the Miso-Tofu Whip:

• 1 pack (1 lb) silken tofu
• 2 tbsp Chili Miso Shared Cultures 
• ½ tsp MSG or kosher salt
• Extra-virgin olive oil (1-2 tbsp)

For the Black Vinaigrette:

• ¼ cup Chinese black vinegar or balsamic vinegar
• 3 tbsp fish sauce, preferably Red Boat

For the Salad:

• 1 lb heirloom tomatoes (such as Early Girls)
• 1 lb yellow peaches (preferably from Frog Hollow Farm)
• Chili oil, preferably La-Yu
• Flaky sea salt, such as Maldon
• Fresh Thai basil leaves
• Fresh cilantro, mint, or shiso leaves (optional)

Method:

1. Make the Crispy Fried Shallots:

• In a saucepan over medium-high heat, pour in canola oil to about ½ inch deep.
• When the oil shimmers, add the thinly sliced shallots. Fry until golden and fragrant, stirring occasionally, about 5 minutes.
• Transfer to a plate lined with paper towels and let cool.
• Note: Shallots can be made up to a day ahead. Store them in an airtight container at room temperature.

1. Make the Miso-Tofu Whip:

• Drain the silken tofu and place it in a high-powered blender.
• Add the chile miso and MSG.
• Drizzle in 1-2 tbsp of olive oil and blend until smooth and velvety.
• Note: The miso-tofu whip can be made up to a day ahead. Store in an airtight container and refrigerate.

1. Make the Black Vinaigrette:

• In a small bowl, whisk together the black vinegar and fish sauce.

1. Prepare the Salad:

• Core and cut the tomatoes into bite-sized pieces.
• Remove the pits from the peaches and cut them into bite-sized pieces.
• In a large bowl, combine the tomatoes and peaches. Drizzle with the black vinaigrette and toss to coat.

1. Assemble the Salad:

• On each plate, place a generous dollop of miso-tofu whip, spreading it in a circle, leaving about an inch of border from the rim.
• Pile the dressed tomatoes and peaches on top.
• Drizzle with chili oil to taste and sprinkle with flaky sea salt.
• Scatter the crispy fried shallots on top and garnish with fresh basil and cilantro (or mint/shiso, if using).

1. Serve and Enjoy!

• Makes 6 servings. Enjoy!

Recipe Credit: Kevin Tang @clawsofmantis 

Article Credit: Becky Duffet 

You can read more: https://oaklandside.org/2022/09/27/shared-cultures-veridian-salad-recipe-heirloom-tomato-peach/