Tofu and Tomatoes With Anchovy Sauce

1. 1

   Place the tofu on a sieve and leave to drain for 20 to 30 minutes.

2. 2

   Slice into half lengthwise, then slice about 5 mm thick.

3. 3

   The photo shows 1 block but you can use 1/2 block too.

4. 4

   Take the blossom end off the tomato and cut into 3 mm wide slices.

5. 5

   Take the stems off the shiso leaves.

6. 6

   Put the shiso leaves, tomato slices and tofu on a serving plate in that order.

7. 7

   Chop up the anchovies very finely, and mix with the soy sauce.

8. 8

   Slowly drizzle in the olive oil while mixing.

9. 9

   Pour the sauce over the plate.

* Per serving · 4 servings · Values may vary.