Tomato salad with silken tofu and yuzu kosho

This salad is punchy and textural. I know some people find tofu challenging, but it can be omitted or replaced with good quality fresh buffalo mozzarella. Shiso (also called perilla) is an aromatic leaf in the mint family. It's available in most good Asian grocers. If you can't find it, substitute purple basil or Thai basil.

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Name: Tomato salad with silken tofu and yuzu kosho
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 500 g assorted perfectly ripe heirloom tomatoes; 1 large red shallot thinly sliced; 1 tsp finely chopped shiso leaf (about 3 leaves); sea salt; 125 g silken tofu; 2 tbsp fried shallots; Yuzu kosho dressing; 20 g rice wine vinegar; 20 g soy sauce; 10 g rice vinegar; 20 g grapeseed oil; 5 g yuzu kosho paste*

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INGREDIENTS

500 g assorted perfectly ripe heirloom tomatoes
1 large red shallot ; thinly sliced
1 tsp finely chopped shiso leaf (about 3 leaves)
sea salt
125 g silken tofu
2 tbsp fried shallots
Yuzu kosho dressing
20 g rice wine vinegar
20 g soy sauce
10 g rice vinegar
20 g grapeseed oil
5 g yuzu kosho paste*

Servings

INSTRUCTIONS

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NOTES

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Tomato salad with silken tofu and yuzu kosho

500 g assorted perfectly ripe heirloom tomatoes
1 large red shallot thinly sliced
1 tsp finely chopped shiso leaf (about 3 leaves)
 sea salt
125 g silken tofu
2 tbsp fried shallots
 Yuzu kosho dressing
20 g rice wine vinegar
20 g soy sauce
10 g rice vinegar
20 g grapeseed oil
5 g yuzu kosho paste*

1. Make the yuzu kosho dressing by whisking all the ingredients together in a small bowl. Set aside. 
2. Assess your tomatoes – if the larger tomatoes have thick skin, remove it by plunging the tomatoes into a pot of boiling water for 15 seconds. Lift them straight into a bowl of iced water to cool, then peel the skin off with a small knife. Cut the larger tomatoes into 1cm thick slices or wedges and place in a bowl. Smaller tomatoes can be simply halved or quartered. 
3. Add the sliced shallot and chopped shiso to the tomatoes and season with a little salt. Gently toss 3 tablespoons of dressing through the tomatoes. 
4. Slice the tofu into 1cm thick slices, arrange the tofu on a serving plate and place the tomatoes on and around the tofu. Drizzle over a little more dressing and scatter with fried shallots to serve. 
*Yuzu kosho (a fermented paste of ground yuzu citrus peel and green chillies) is available in Japanese and some Asian grocers.

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Nutrition

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Serving Size: 1 Serving (7g)
Recipe Makes: 4 Servings

Calories: 5
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 144.7mg		5 %
Potassium 23.4mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.2g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5

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