Charred Peach and Tomato

Whipped Tofu, Fermented Tomato, Fried Shallots, Chile Oil, Black Vinegar, Fish Sauce, Thai Basil

Chef Kevin Tang of Viridian | Oakland, CA

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Adapted by StarChefs | october 2022

INGREDIENTS:

Black Vinegar Dressing:
Yield: 1 pint
250 grams Chinese black vinegar 
150 grams fish sauce

 Miso Whip:
Yield: 1 quart
2 packs silken tofu
400 grams ancho chile miso or red miso
10 grams MSG
Olive oil

 Fermented Tomato Shallots:
Tomato pulp
Salt
Fried shallots

 Chile Oil:
Yield: 6 quarts
3 quarts canola oil
400 grams garlic, halved
500 grams onion, quartered
250 grams shallots, quartered
150 grams dried puya chiles
50 grams chile de árbol
150 grams gochugaru

 To Assemble and Serve:
Yield: 1 serving
Yellow peach segments
Halved small tomatoes
Sea salt
Micro Thai basil
Cilantro flowers

METHOD:

For the Black Vinegar Dressing:
In a bowl, whisk to combine vinegar and fish sauce. Reserve.

 For the Miso Whip:
In a Vitamix blender, combine tofu, miso, and MSG. While blending, drizzle in enough olive oil to emulsify. Transfer to a nonreactive container and reserve.

 For the Fermented Tomato Shallots:
Weigh tomato pulp, then weigh 2% weight of the tomato pulp in salt. In a vacuum bag, combine the tomato pulp and salt. Seal. Let ferment for a minimum of 5 days. Heat a dehydrator to 130°F. Strain the tomato water. Spread the remaining tomato pulp onto a non-stick, silicone baking mat. Dehydrate 8 hours (or overnight). The following day, place the dehydrated tomato chips in a Vitamix blender; blend until powderized. Transfer the tomato powder to a mixing bowl, then toss with shallots. Reserve.

 For the Chile Oil:
In a pot over low flame, combine oil, garlic, onion, and shallots. Bring to a low simmer and allow to slowly bubble for at least 1 hour and 30 minutes. In a bain marie, combine puya and chiles. Pour the hot oil mixture over the puya and chiles. Let steep 8 hours (or overnight). The following day, strain the oil through a chinois into a clean pot. Over medium heat, bring the oil to approximately 250°F. Place gochugaru in a nonreactive container. Pour the hot oil over the gochugaru. Let cool to room temperature. Reserve.

 To Assemble and Serve:
Using a torch, char peach segments. Place the peaches and tomatoes in a mixing bowl and toss with some Black Vinegar Dressing. Set aside. Place a generous dollop of Miso Whip on a serving plate. Using the back of a spoon, spread the Miso Whip into a circle, leaving at least a 1-inch border from the edge of the plate. Top with the dressed tomatoes and peaches. Drizzle with Chile Oil and a pinch of salt. Top the tomatoes and peaches with Fermented Tomato Shallots, then garnish with Thai basil and cilantro flowers.

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