This is a real east-meets-west dish in my mind. I have met so many Japanese people who don’t get on with tomatoes and even more Brits that dislike tofu. Both are good for you in many ways and lucky for me, I love both!
My tofu-tomato salad is a zingy summery starter or lunch. I am equally dismal at following recipes as I am at writing them so this is more of an outline that relies more on your own palate as a guide. So keep tasting as you go.
1 block of chilled soft tofu
A handful of cherry tomatoes – quartered
1 spring onion – finely chopped
1 – 2 tablespoon(s) of ajipon
1 teaspoon of sesame oil
1 teaspoon of sushi vinegar
a few drops of rayu (optional)
1. Drain the tofu and wrap it in some kitchen roll for 10 minutes to take out some of the moisture.
2. Cut the tofu into large squares and put them into a dish. I love cutting tofu.
3. Put the tomatoes and onions in a bowl and mix in the ajipon, sesame oil (rayu if you fancy) and sushi vinegar and mix together well. Taste and more of what you fancy.
4. Spoon the mixture over the the tofu and and serve.
Let us know if you try it okay?