Silken Tofu With Tomatoes
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes. My favorite part is the contrast of temperatures—the warm, savory tomatoes over the cool, custardy tofu. You’ll lose those temperature and texture contrasts if you swap in firm or extra-firm tofu, but spooning the tomatoes over slabs of grilled or pan-fried tofu is a worthwhile variation.
for 2 person
- 1 cup (½ pint) cherry tomatoes, halved
- 1 tablespoon soy sauce
- 1 teaspoon olive oil
- Freshly ground black pepper
- 1 block silken tofu, about 12 ounces, chilled
- Toasted sesame oil
- Thinly sliced scallions (optional)
- Thinly sliced basil (optional)
- In a small saucepan or skillet, combine the tomatoes, soy sauce, olive oil, and many grinds of black pepper. Place over low heat and cook for 5 to 7 minutes, just until the tomatoes start to soften and juices collect in the pan.
- Carefully cut the tofu into 2 wide slabs (or 4 smaller ones) and place on plates or in shallow bowls. Divide the warm tomatoes on top. Add a judicious drizzle of toasted sesame oil, then sprinkle with scallions and basil, if using. Serve immediately.