Chilled Tofu with Tomato and Kimchi for the Summer

• 4 ice cream scoops' worth Tofu
• 50 grams Kimchi
• 50 grams Sweet tomato
• 3 tbsp Ponzu
• 1 Sesame oil if you like it

1. Roughly chop the tomato and kimchi, and mix together with the ponzu sauce.
2. Chill in the refrigerator.
3. Scoop out the tofu with an ice cream scoop.
4. You can just leave it square too.
5. Top with the sauce and enjoy.
6. If you drizzle on some sesame oil, it will become richer and milder in flavor.

tomato, ponzu, sesame oil

Taken from cookpad.com/us/recipes/144020-chilled-tofu-with-tomato-and-kimchi-for-the-summer (may not work)