- 2 cups cherry or small heirloom tomatoes, stems removed
- 1 (12.3-ounce) box silken firm tofu, drained
- Salt and pepper, to taste
- 2 Tablespoons sliced green onion
- 2 Tablespoons soy sauce
- 4 teaspoons rice vinegar
- ½ teaspoon sugar
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon toasted sesame oil
- ¼ cup whole basil leaves
- Sesame seeds or gomasio
- To blanch tomatoes: Cut a small shallow “X” at the bottom of each tomato creating 4 corners which will make it easier to peel the skins off later. Prepare a large bowl of ice water and set it near your stove-top. Bring a large pot of water to a boil. Add in your tomatoes. The boiling water will help separate the skins. Gently stir. Cooking times differ but ranges from 15-30 seconds. When you can see the skins start to peel away, use a slotted spoon to quickly transfer tomatoes to the prepared ice bath. This will shock the tomatoes and stop them from cooking. Let tomatoes cool for a few minutes. Remove from ice water and peel away the skin using the 4 corners you sliced earlier. Discard skins and set peeled tomatoes aside.
- Slice tofu block in 3 slabs. Handle gently as silken tofu breaks easily. Using a 2-2½” ring mold or an empty clean spice jar, cut 4-5 rounds out of each tofu slab. Season with salt and pepper and set aside.
- Prepare Dressing: In a very large bowl, whisk together green onions, soy sauce, rice vinegar, sugar, olive oil and toasted sesame oil until sugar dissolves.
- Add blanched tomatoes to Dressing and toss to coat.
- Stack 2 tofu rounds in the center of 4 serving plates. Spoon tomatoes evenly among plates. Drizzle any remaining dressing over each salad.
- Garnish with sliced basil and a sprinkle of sesame seeds. Enjoy!