Tofu and Tomatoes With Anchovy Sauce

• 1 Ripe tomato
• 1/2 block Silken tofu
• 10 leaves Shiso leaves
• 3 Anchovies
• 1 tbsp Soy sauce
• 3 tbsp Olive oil

1. Place the tofu on a sieve and leave to drain for 20 to 30 minutes.
2. Slice into half lengthwise, then slice about 5 mm thick.
3. The photo shows 1 block but you can use 1/2 block too.
4. Take the blossom end off the tomato and cut into 3 mm wide slices.
5. Take the stems off the shiso leaves.
6. Put the shiso leaves, tomato slices and tofu on a serving plate in that order.
7. Chop up the anchovies very finely, and mix with the soy sauce.
8. Slowly drizzle in the olive oil while mixing.
9. Pour the sauce over the plate.

tomato, silken, leaves, anchovies, soy sauce, olive oil

Taken from cookpad.com/us/recipes/170415-tofu-and-tomatoes-with-anchovy-sauce (may not work)