So, I'm totally stealing this recipe from world renowned 'BAMF' David Chang. David is chef/owner of the Momofuku restaurant group and fellow bourbon lover - as shown Here. I'm on a crappy diet which doesn't let me have cheese, or anything good at all for that matter. However, I've decided that dieting doesn't have to suck completely and whipped up this salad for lunch today. The recipe calls for 'shiso leaf' which is an Asian culinary herb in the mint family. Luckily, I can find it on occasion at Japanese Market, but if you can't find it in your area you can substitute basil or mint or chive etc. Tofu, soft or firm - whatever you feel like. Today I went with soft.
Without further ado... My totally unoriginal stolen recipe!
Cherry Tomato & Tofu Salad
(Makes 2 servings)
2 teaspoons soy sauce
A few drops of toasted sesame oil
A dash of sherry vinegar
1 to 2 tablespoons olive oil
Sea salt
Fresh-ground black pepper
1 teaspoon sesame seeds
1 cup ripe cherry tomatoes, halved
2 slices very fresh tofu or yuba (tofu skin), 1/2-inch thick and about 2 by 4 inches
Shiso leaves
Combine soy sauce, sesame oil, vinegar and olive oil, and season with salt and pepper to taste. Toasted sesame oil is very potent and should be used sparingly. Add dressing and sesame seeds to the cherry tomatoes and mix together. Arrange tofu on a plate and spoon over tomatoes and dressing. Cut fresh shiso leaves into fine ribbons, or tear leaves into pieces, and scatter over tomatoes and tofu, then serve.
From David Chang, as published in “In the Green Kitchen” by Alice Waters
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