<http://schema.org/recipeInstructions>
" Put the serranos in a small heatproof bowl. In a small saucepan, bring 1/2 cup of water to a boil with the vinegar, sugar, and 1/2 teaspoon of salt, stirring to dissolve the sugar. Pour the brine over the serranos and let stand for 15 minutes, until cooled to room temperature. Meanwhile, in a small bowl, whisk the soy sauce, lime juice, ginger, mustard, and 3 tablespoons of the oil. In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering. Add the tofu and cook over moderate heat, turning, until crisp, 5 minutes. Using a slotted spoon, transfer to a paper towel\u2013lined plate. Season with salt. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a22470/tomato-peach-salad-crisp-tofu-recipe-fw0814/>