Cook The Book: Cherry Tomato And Tofu Salad
- 2 teaspoons soy sauce
- A few drops of toasted sesame oil
- A dash of sherry vinegar
- 1 to 2 tablespoons olive oil
- Sea salt
- Fresh-ground black pepper
- 1 teaspoon sesame seeds
- 1 cup ripe cherry tomatoes, halved
- 2 slices very fresh tofu or yuba (tofu skin), 1/2 inch thick and about 2 by 4 inches
- Shiso leaves
- Combine the soy sauce, sesame oil, vinegar, and olive oil, and season with salt and pepper to taste. Toasted sesame oil is very potent and should be used sparingly. Add the dressing and the sesame seeds to the cherry tomatoes and mix together. Arrange the tofu on a plate and spoon over the tomatoes and dressing. Cut fresh shiso leaves into fine ribbons, or tear the leaves into pieces, and scatter over the tomatoes and tofu, then serve.
soy sauce, sesame oil, sherry vinegar, olive oil, salt, freshground black pepper, sesame seeds, cherry tomatoes, yuba, shiso leaves
Taken from www.seriouseats.com/recipes/2010/04/cook-the-book-cherry-tomato-and-tofu-salad-recipe.html (may not work)