Cherry Tomato Salad with Tofu and Shiso
From Momofuku Cookbook. Momofuku's riff on the classic Italian caprese salad (mozzarella, tomato, green basil, seasoned with olive oil and salt).
Ingredients
- 12 ounce silken tofu, drained
- 2 pints mixed cherry tomatoes
- 1/4 cup sherry vinegar
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1/2 cup oil
- Salt
- Black pepper
- 6 shiso leaves, sliced
Instructions
- Using a ring mold, cut the silken tofu to obtain 8 rounds of tofu.
- In a large saucepan, add water and salt and bring to a boil.
- In a large mixing bowl, prepare an ice bath.
- Cut a tiny X in the bottom of about 2/3 of the tomatoes.
- Drop the tomatoes into the boiling water in batches, and after 10s, remove them and transfer to the ice bath.
- Remove the skins from the tomatoes and place the tomatoes in a bowl, and refrigerate for 10 min.
- Cut the remaining 1/3 of the tomatoes in half.
- In a mixing bowl, combine the vinegar, soy sauce, sesame oil and oil and stir.
- Add in the halved tomatoes and toss to coat.
- To serve, place 2 pieces of tofu in each bowl. Top each portion with tomatoes, and season with salt, black pepper and shiso leaves.
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