Silken Tofu and Tomato Salad
500g assorted, heirloom tomatoes
1 large red Asian shallot, thinly sliced
1 tsp finely chopped coriander
1 tsp finely chopped mint
125g silken tofu
2 tbsp roasted peanuts, chopped, to serve
Watercress, mint, coriander leaves, to serve
Black Vinegar and Tamari Dressing
3 tbsp Chinese black vinegar
2 tbsp tamari
1 tbsp caster sugar
1 clove garlic, finely diced
1 tbsp finely diced spring onion
1 tsp sesame oil
2 tbsp Szechuan chilli oil
- To make the black vinegar and tamari dressing, whisk all the ingredients together in a small bowl until the sugar has dissolved. Set aside until required.
- To make the salad, cut the larger tomatoes into 1cm-thick slices or wedges and place them in a bowl. Smaller tomatoes can simply be halved or quartered.
- Add the shallot, coriander and mint to the tomatoes and season with a little sea salt. Gently toss 60ml of the dressing through the tomatoes. Taste one of the tomatoes and add a touch more dressing if necessary.
- Slice the tofu into 2.5cm cubes and arrange them on a serving plate. Place the tomatoes on and around the tofu. Drizzle over a little more dressing and finish with roasted peanuts and torn watercress, coriander and mint, and drizzled with a little extra chilli oil.