Tofu Caprese, Taste Of Asia

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   ["Make the dressing: Mix oils, vinegar and chili-garlic sauce in a shallow bowl.", "Prepare vegetables and tofu: Cut 6 slices of tomato, then cut each slice in half to make 12 pieces. Slice the basil leaves in 1/2 inch ribbons. Cut the baked tofu into 10 slices.", "Assemble: Have a wide bowl or rectangular serving dish ready. Dip the tomato and tofu slices in the dressing and alternate them in the serving dish, starting with a tomato slice. Scatter the basil on top. Pour any remaining dressing around the plate.", "NOTES: The baked tofu I used is Soy-Boy Tofu Lin. Use what's available to you or bake your own. If you can't find Chinese black vinegar (made from glutinous rice), substitute balsamic vinegar. My choice for chili-garlic sauce is Huy Fong brand (""Rooster""), or use your favorite, adjusting the amount as necessary."]

* Per serving · 4 servings · Values may vary.