Tofu Caprese, Taste Of Asia
- 4 ounces prepared baked tofu
- 1 medium or large ripe tomato
- a small handful of basil leaves -- I used 10 leaves
- 2 tablespoons peanut oil
- 1/2 teaspoon dark sesame oil
- 1 tablespoon Chinkiang (black) vinegar
- 1/4 teaspoon chili-garlic sauce
- Make the dressing: Mix oils, vinegar and chili-garlic sauce in a shallow bowl.
- Prepare vegetables and tofu: Cut 6 slices of tomato, then cut each slice in half to make 12 pieces. Slice the basil leaves in 1/2 inch ribbons. Cut the baked tofu into 10 slices.
- Assemble: Have a wide bowl or rectangular serving dish ready. Dip the tomato and tofu slices in the dressing and alternate them in the serving dish, starting with a tomato slice. Scatter the basil on top. Pour any remaining dressing around the plate.
- NOTES: The baked tofu I used is Soy-Boy Tofu Lin. Use what's available to you or bake your own. If you can't find Chinese black vinegar (made from glutinous rice), substitute balsamic vinegar. My choice for chili-garlic sauce is Huy Fong brand ("Rooster"), or use your favorite, adjusting the amount as necessary.
tofu, tomato, handful of basil leaves i, peanut oil, dark sesame oil, chinkiang, chiligarlic sauce
Taken from food52.com/recipes/18582-tofu-caprese-taste-of-asia (may not work)