Cherry Tomato Salad

Salads | World cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

From the recipe of chef John Smith at a popular American restaurant.

Ingredients

Tofu - 12.3 oz
Marinated cherries - 2 lbs
Champagne Vinegar - 2 fl oz
Soy Sauce - 1 tablespoon
Sesame Oil - 0 fl oz
Grapeseed Oil - 4 fl oz
Coarse Salt - to taste
Ground Black Pepper - to taste
Shiso Leaves - 6 pieces

Step by Step guide

Step 1

Using a wide blade, cut the block of tofu in half along the wide side. Use a 4 cm diameter ring or the rim of a glass to press out a cylinder from each piece. Then cut each cylinder into 4 parts to create 8 neat and thin circles. (Save the tofu scraps for future dishes).

Step 2

In a large, wide saucepan, bring salted water to a boil. Score the cherry tomatoes crosswise at the stem, place them in boiling water for 10 seconds, then use a slotted spoon to transfer them to a bowl of ice water. Peel the tomatoes, transfer them to a dry bowl, and refrigerate for 10 minutes.

Step 3

In a wide bowl, mix the vinegar, soy sauce, sesame oil, and grapeseed oil, add the tomatoes, and gently toss to coat them in the dressing.

Step 4

On 4 large serving plates, place 2 pieces of tofu, sprinkle with a little salt, then add 1 cup of cherry tomatoes to each plate, and sprinkle with freshly ground pepper.