2 large heirloom tomatoes
8 small cherry tomatoes
200g silken tofu (available at most Asian supermarkets)
shiso (can be substituted with basil leaves, tips and flowers while in season)
salt & pepper


This will make more than required but will keep in the fridge.

300g sherry vinegar
75g light soy sauce
25g sesame oil
625ml grapeseed oil

Cut tofu into whatever shape you like (we use different sized round cutters).

Season the tofu with salt and put aside (this can be done the day before).

Add all dressing ingredients to a bowl, jar or blender and whisk until combined.

Cut tomatoes (we quarter and half the cherries and slice the larger tomatoes into 5mm rounds). Season tomatoes with salt and pepper.

Arrange larger tomatoes on a plate and spoon over 2 tbsp of the dressing.

In a small bowl mix your cherry pieces with 1 tbsp of dressing and spoon over the larger tomatoes.

Arrange tofu on top and garnish with plenty of shiso or basil or both.

About the Author

Vicki Ravlich-Horan

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