Cook the Book: Cherry Tomato and Tofu Salad
Ingredients
- 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
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