Peach Salsa with Marinated Tofu

Peach Salsa with Marinated Tofu

Let’s celebrate Summer with its perfect stone fruits – and Peaches reign supreme during the Summer months. This is a quick and easy salsa with peaches. It can be used in any way you like, but here we have paired it with marinated tofu. The tofu is definitely optional – for example the salsa would go well with haloumi, or in lovely little lettuce cups. It would make a light lunch with some Middle Eastern flatbread. Chunks of watermelon, slightly salted, with the Peach Salsa on the side.

Tofu has a wonderful ability to absorb flavours and marinating it is such a pleasurable way to turn blandness into flavourful nuggets.

Are you looking for similar recipes? Try Green Guava Salsa, Pawpaw Salsa, and Pomegranate Salsa. Also try : Sticky Tamarind and Kaffir Tofu.

You might like to try our other Salsa recipes, other Peach recipes and other Tofu recipes. Or feel free to explore our easy Early Summer dishes.

Peach Salsa with Marinated Tofu

Peach Salsa with Marinated Tofu

the marinated tofu is optional

preparing the tofu
Use only very firm tofu for this recipe. Take your block of firm tofu and press it – put it into a strainer or sieve, or over several layers of paper towel, and place a weight on top for an hour to eliminate excess water from the tofu.

While waiting, make the marinade. Mix together 1 garlic clove, chopped or minced, 2 Tblspns light soy sauce, 1 Tblspn peanut oil, 2 tspn salt, 1/2 tspn chilli flakes or 1 dried red chilli, chopped well, the green part of a green onion (called Spring Onions in Australia), a small heaped tspn of Chinese Five Spice Powder, and a few drops of Chinese style Toasted Sesame Oil.

Take your pressed tofu and cut it into cubes and place in a glass or crockery bowl. I like to use one with a lid, so that I can periodically invert the bowl. Pour the marinade over the tofu, and shake or stir gently until the tofu is covered with the marinade. Allow to sit for some hours – overnight or during the day is ideal. Invert the bowl or stir the tofu occasionally if you can, to ensure good coverage of the tofu.

When the tofu is ready, saute it in a non-stick pan using a little peanut oil if necessary. Allow to cool while you make the salsa.

method for the salsa
Chop 2 spring/green onions (scallions) and finely chop a small red chilli.

Peel and chop 3 gorgeous peaches and halve about 10 cherry tomatoes.

Chop up a small bunch of green coriander/cilantro.

Toss these together and add the juice of 2 small limes, a little peanut or grapeseed oil and a drop or two of toasted sesame oil.

recipe notes and alternatives
The combo of the tofu with the salsa is wonderful. I like to line a plate with some crisp salad greens, place some salsa on the leaves and top with the marinated tofu.

Add some chopped mint to the salsa.

Another way to eliminate water from tofu is to freeze it, then allow it to thaw in a flat sieve or colander. Dry well before marinating.





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